Ingredients
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A large handful of arugula (measure with your heart)
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A large handful of butter lettuce (measure with your heart)
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½ red bell pepper
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15 Castelvetrano olives
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3 Persian cucumbers
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1 carrot
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5 scallions
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1 bunch cilantro
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¼ cup dill, chopped
For the chicken
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2 chicken breasts, about 1 lb.
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Juice of 1 lemon
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Olive oil spray
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1 teaspoon salt, divided
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1 teaspoon black pepper, divided
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1 teaspoon garlic powder, divided
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1 teaspoon oregano, divided
For the dressing
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Juice of 1 lemon
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¼ cup mayo
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½ teaspoon salt
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¼ teaspoon pepper
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1 garlic clove, grated
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3 tablespoons red wine vinegar
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1 tablespoon dried oregano
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1 teaspoon garlic powder
Directions
Chop the arugula and butter lettuce and add to a large bowl.
- Finely chop the pepper, olives, cucumbers, carrot, scallions, cilantro, and dill and add to the bowl.
- Pound the chicken until it's about 1/2" thick.
- Squeeze the lemon juice over the chicken then spray with olive oil. Sprinkle with 1/8 teaspoon salt, 1/8 teaspoon pepper, 1/8 teaspoon garlic powder, and 1/8 teaspoon oregano on each side.
- Heat a grill pan over medium heat. Spray the pan with olive oil and add the chicken.
- Cook for 2-3 minutes on each side, until the internal temperature reaches 165°F. Remove from pan and let rest for 5-10 minutes.
- Chop the chicken and add to the salad. Add the dressing ingredients directly to the bowl with the salad and mix well to get everything evenly coated. Scoop into a sandwich or eat with a chip.
What You'll Need
What You’ll Need
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