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Warm Mediterranean Chicken Salad


2 SERVINGS

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INGREDIENTS


Chicken breasts

  • 2 (4-ounce) breasts, cut into ¼-inch pieces

Zucchini

  • 1 medium zucchini, died

Yellow Squash

  • 1 medium squash, diced

Red onion

  • 1 medium onion, diced

Garlic clove

  • 1 clove, minced

Thyme (fresh)

  • 1 tbsp., chopped

Corn (fresh or frozen)

  • ½ cup

Lettuce

  • 2 cups, chopped

Semi-sun dried tomatoes

  • 2 tbsp., chopped

Salt and pepper

  • To taste

Cooking spray

Splash of olive oil (optional)

Lemon (optional)

  • ½ lemon

PREPARATION


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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