Chicken Salad

Ive been into all sorts of salads this spring! This is a meal we eat several times a week in our home! I love it because the prep is so simple and easy. It’s a no carb, low calorie, high protein meal, which is helpful as well if you’re trying to cut the winter weight!

What You Need

• Thin cut chicken breast

• Olive Oil

• Vinegar

• Onion Powder

• Garlic Powder

• Italian Seasoning

• Salt & Pepper

• Lettuce

• Mini Cucumbers

• Feta Cheese

• Strawberries

• Lemon

Chicken Prep

I like to clean and prep the chicken the day before so it can soak in the marinade overnight. After washing the chicken, pat it dry and place it in a ziplock bag. Add your spices, oil and vinegar into the bag, secure it closed removing the air from the bag. Shake it all up and mix it well so all the chicken is coated. Let your chicken chill in the fridge, I like to leave it in there for at least a couple hours if you’re planning to make this meal the same day.

Once your chicken has been soaking at least for a few hours in the marinade, take it out of the bag and directly into a hot pan. Cook it for about 7 minutes on each side, or until the outside is a nice golden brown. Chicken is ready to eat when there is NO pink in the center, you want it cooked fully. I like my chicken cooked well so I go for a crispy dark brown.

Once chicken is cooked, I cut it or shred it into bite sized pieces and place it on top of my bed of lettuce + toppings. I like romaine lettuce the best for the crunch, mini cucumbers tend to be on the crunchy side as well. The sweetness from the strawberry pairs well with the feta cheese. Drizzle fresh lemon juice over everything to lock in those flavors, add your dressing of choice and enjoy! My go to dressing is olive oil, balsamic and salt/pepper or just a drizzle of ranch!