Lunch · 20 min · mediterranean

Mediterranean Chopped Salad with Grilled Chicken

Weeknight-friendly Mediterranean cooking: Mediterranean Chopped Salad with Grilled Chicken comes together in 20 minutes with chicken breast, cucumber, and not much else. At 480 calories and 38g protein per serving, it fits easily into a high-protein day. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 5 oz Chicken breast
• 1/2 Cucumber
• 3/4 cup Cherry tomatoes
• 1/4 cup Kalamata olives
• 1/4 Red onion
• 1 tbsp Olive oil
• 1 tbsp Lemon juice

Steps

1. Pat the chicken breast dry with paper towels and season both sides with salt and pepper. Drying the surface first is what lets it sear instead of steam.
2. Heat a large nonstick skillet or grill pan over medium-high heat with a thin slick of olive oil. Lay the chicken in and cook 5-6 minutes per side, until the outside is golden-brown and the thickest part reads 165°F (74°C).
3. Transfer the chicken to a plate and let it rest 5 minutes so the juices redistribute, then chop it into bite-size pieces.
4. Halve the cucumber lengthwise, scoop out the watery seeds, and dice it. Cut the cherry tomatoes and kalamata olives in half, and thinly slice the red onion.
5. Add all the vegetables to a large salad bowl.
6. Whisk the remaining olive oil with the lemon juice and a pinch of salt until lightly emulsified. Drizzle over the salad, add the chopped chicken, and toss well.
7. Taste and adjust — more lemon for brightness, more salt to wake everything up — then serve right away.

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