This article was published on May 19, 2021 and may be out of date. To maintain our historical record, The Cascade does not update or remove outdated articles.
Reading time: < 1 min This is one of my go-to recipes for when I’m in a rush. It’s delicious and easy to make, and is also an amazing option for the calorie counters. Inspired by Greek flavours, this refreshing salad is very versatile and always a crowd pleaser. In this version I’m using grilled chicken breast, but you can use any protein of your choice and add your own touch to this salad.
Cook Time: 15 minutes
Serves: 1
Ingredients:
Dressing:
1 1/2 tbsp olive oil
1 tbsp lemon juice
1 1/2 tbsp feta cheese, crumbled, plus more for topping
1/2 tbsp dried oregano
Salad:
1 chicken breast
1/2 cup kalamata olives
1 1/2 cup romaine lettuce
1/2 cup cherry tomatoes
1/2 cup green bell pepper
1/2 cup red onion
1 mini cucumber
Method:
- Start by cooking the chicken breast in a hot pan with some olive oil. Season both
sides with salt and pepper. After it’s done, cut it into thin strips and set it aside to
cool down. - Wash the romaine lettuce and all the veggies. Cut the red onion, bell pepper, and
cucumber into thin slices. - Slice the cherry tomatoes and olives in half.
- For the dressing — mix together the olive oil, lemon juice, dried oregano, and feta
crumbles. Season with salt and pepper and set aside. For a spicy kick, add some
paprika to the dressing and mix well. - To assemble the salad, throw together all the veggies and the kalamata olives. Add
your chicken and top with a little more crumbled feta. - Lastly, add the dressing, toss, and enjoy!
Image: Vriti Sehgal/The Cascade
