Warm Mediterranean Chicken Salad

By BFL Team

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  • 2 (4-ounce) chicken breasts, cut into 1/4-inch pieces
  • 1 medium zucchini, diced
  • 1 medium yellow squash, diced
  • 1 medium red onion, diced
  • 1 garlic clove, minced
  • 1 tablespoon fresh thyme, chopped)
  • 1/2 cup corn (fresh or frozen)
  • 2 cups chopped lettuce of your choosing
  • 2 tablespoons semi-sun dried tomatoes, chopped
  • Salt and pepper, to taste
  • Cooking spray
  • Splash of olive oil (optional)
  • 1/2 lemon (optional)


In a medium-hot pan, sauté chicken for three to four minutes. Add diced vegetables, corn, garlic and thyme and continue to cook until vegetables are tender but not over-cooked. Season with salt and pepper to taste. Once ready, remove and cool. To serve, toss salad mixture with chopped lettuce and tomatoes. Add a splash of olive oil and some fresh lemon juice.
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