Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
- 1/2 cup balsamic vinegar
- 2 teaspoons dijon mustard
- 1/2 cup extra virgin olive oil
- Salt and fresh ground pepper
- 2 large skinless boneless chicken breasts
- 4 cups romaine lettuce leaves chopped
- 1 avocado sliced
- 1 cucumber halved and sliced
- 2 small tomatoes cut into wedges
- 1/2 yellow pepper chopped
- 1/2 red onion chopped
- 1/4 cup Feta cheese crumbled
- 1/4 cup pitted kalamata olives sliced
- 1/2 lemon
- Fresh ground pepper
In a bowl, whisk the balsamic vinegar and mustard together.
Slowly add the olive oil and blend.
Season to taste with salt and pepper.
Transfer to an air tight container and refrigerate until ready to use.
Preheat oven to 425 degrees
Add 2 tablespoons of dressing and chicken breasts to a large zipper bag or bowl and toss together.
Lightly coat a baking dish or skillet that is oven and stovetop safe with cooking spray and place the chicken breasts into the dish.
Brown the chicken breasts over medium-high heat for 2-3 minutes on each side.
Remove from heat and bake in the oven for 15-18 minutes or until cooked all the way through (meat thermometer should read 165°). If your dish is not oven safe, place chicken into a casserole baking dish before putting in the oven.?Remove from oven, cover the dish with foil for 5 minutes to let the chicken rest before slicing for the salad.
While the chicken is baking, fill a large bowl with romaine lettuce.
Combine the avocado, cucumber, tomatoes, yellow pepper, onion, Feta and olives.
Squeeze the juice from a lemon wedge over the vegetables.
Add the sliced chicken and sprinkle with fresh pepper to taste.
Drizzle a tablespoon of dressing over the chicken.
Serve this baked chicken greek salad with dressing on the side.
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Calories: 790kcal | Carbohydrates: 44g | Protein: 37g | Fat: 55g | Saturated Fat: 10g | Cholesterol: 89mg | Sodium: 892mg | Potassium: 2708mg | Fiber: 20g | Sugar: 18g | Vitamin A: 42780IU | Vitamin C: 108.6mg | Calcium: 330mg | Iron: 7mg