Light and Tangy Chicken and Feta Salad

Submitted by graniteangel

"This is my staple food lately. I make it almost every day and it's so filling and good. It's low carb, high protein and VERY flavorful!"

 

• Ready In: 20mins
• Ingredients: 14
• Serves: 1

ingredients

• 4 ounces chicken breasts
• 1⁄4 cup water
• 1 teaspoon fresh lemon juice
• kosher salt
• fresh ground black pepper
• 2 cups romaine lettuce (Bagged, cleaned and torn into pieces)
• 1 cup Baby Spinach (bagged already cleaned)
• 1⁄2 cup English cucumber, chopped in large chunks
• 1⁄2 cup raw zucchini, sliced thin
• 1 ounce reduced-fat feta cheese

• Dressing

• 2 teaspoons extra virgin olive oil
• 2 teaspoons balsamic vinegar
• 1⁄4 teaspoon Dijon mustard
• 1⁄4 teaspoon red pepper flakes

directions

1. Coat small skillet with non-fat cooking spray.
2. Place chicken into heated pan and lightly sprinkle with kosher salt and fresh ground black pepper. Brown on both sides for about 4 minutes each on med-High heat.
3. Pour lemon juice and water over chicken. Let cook covered on Med heat for 5 minutes or until chicken is done. Remove from pan and cut into bite size pieces.
4. In a Med salad bowl combined your olive oil, balsamic vinegar, dijon mustard and red pepper flakes. Whisk together until incorperated.
5. Add romaine, spinach, cucumber and zucchini. Toss with the dressing on the bottom of the bowl until coated. Finely crumble feta over the top.
6. Add warm chicken to salad just before serving.
7. Add fresh ground black pepper and kosher salt over top to taste.

Reviews

[sweetysjd]

Delicious, healthy, filling, fast and easy, with plenty of room to personalize. I made it as-is. Very very good, will make again! Thanks!