Name: Greek Chicken Bread Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Greek
Ingredients: 3 ounces cubed French bread baguette; Cooking spray; 1 tablespoon chopped fresh oregano (or dried); 3 tablespoons olive oil; 1 1/2 tablespoons lemon juice; 2 teaspoons minced garlic; 2 teaspoons grated lemon rind; 1/8 teaspoon crushed red pepper; 1 pound skinless, boneless chicken breast halves; 1/4 teaspoon freshly ground black pepper; 1/8 teaspoon kosher salt; 3 cups chopped romaine lettuce; 1 cup sliced red bell pepper; 1/2 cup sliced pepperoncini peppers, drained; 1.5 ounces feta cheese, crumbled (about 1/3 cup)

Description

A bright and hearty Greek-inspired salad featuring juicy baked chicken, toasted bread cubes, crisp romaine, and vibrant Mediterranean vegetables tossed in a lemon-herb dressing.

Ingredients

3 ounces cubed French bread baguette

Cooking spray

1 tablespoon chopped fresh oregano (or dried)

3 tablespoons olive oil

1 1/2 tablespoons lemon juice

2 teaspoons minced garlic

2 teaspoons grated lemon rind

1/8 teaspoon crushed red pepper

1 pound skinless, boneless chicken breast halves

1/4 teaspoon freshly ground black pepper

1/8 teaspoon kosher salt

3 cups chopped romaine lettuce

1 cup sliced red bell pepper

1/2 cup sliced pepperoncini peppers, drained

1.5 ounces feta cheese, crumbled (about 1/3 cup)

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Instructions

Preheat the broiler to high. Place the cubed baguette on a baking sheet, spray with cooking spray, and broil for about 2 minutes, turning once, until lightly browned.
Reduce oven temperature to 425°F.
In a large bowl, whisk together oregano, olive oil, lemon juice, garlic, lemon rind, and crushed red pepper. Set aside.
Heat an ovenproof skillet over medium-high heat and coat with cooking spray. Season chicken with black pepper and salt, then sear for 4 minutes per side until browned.
Transfer skillet to the oven and bake for about 10 minutes or until chicken reaches 165°F. Let rest for 5 minutes, then slice thinly across the grain.
Add toasted bread, romaine, red bell pepper, pepperoncini, and feta to the dressing and toss to coat.
Divide about 1 1/3 cups of salad among 4 plates and top each with roughly 3 ounces of sliced chicken.

Notes

Add kalamata olives for extra briny flavor.

Include cucumbers for added crunch.

Swap feta for goat cheese for a creamier texture.

Use store-bought croutons if short on time.

Store ingredients separately to maintain texture for meal prep.

Nutrition

Serving Size: 1 prepared salad with chicken
Calories: Approximately 330
Sugar: 4g
Sodium: 480mg
Fat: 17g
Saturated Fat: 4g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 31g
Cholesterol: 75mg