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Mediterranean balsamic chicken salad

Mediterranean Balsamic Chicken Salad

Juicy balsamic dijon chicken on a salad with tomatoes, cucumbers, banana peppers and feta and balsamic dressing
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Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Course Lunch, Main Course, Salad
Servings 4 servings

Ingredients
  

For the chicken:

  • 1.5 lbs boneless skinless chicken breasts
  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 3 tbsp balsamic vinegar
  • 2 tsp kosher salt
  • fresh black pepper
  • 1 tbsp dijon mustard
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried Italian herbs or use fresh for more flavor

For the salad:

  • 6 cups chopped romaine
  • 4 roma tomatoes cut into wedges
  • banana pepper rings you can also add olives if you like
  • feta cheese more or less depending on preference
  • 4 sliced mini cucumbers
  • hummus
  • 1/2 red onion thinly sliced

For the dressing:

  • 1/4 cup olive oil
  • 1/4 cup good balsamic if using cheaper balsamic add a little honey to sweeten it
  • 2 tbsp water
  • 1 tbsp dijon
  • salt and pepper to taste

Instructions
 

  • Combine the marinade ingredients and add the chicken. Coat and mix well and let sit in the fridge for 30 min to a few hours. Heat a non stick skillet over medium and add the chicken. Allow to brown, then flip and brown the second side. Cover the pan and let the chicken cook until fully done. If the balsamic is getting burnt, add a little water to the pan as needed to keep it from burning. Rest the chicken for 5 minutes before slicing.
  • Mix the dressing ingredients well. Taste and season further as needed.
  • Add your salad components to plates then top with the sliced chicken and drizzle with dressing. Enjoy!
Keyword Chicken, Lunch, Main Dish, Salad
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