Chicken and Cherry Tomato Salad
Roasted chicken, cherry tomatoes, cucumbers, red onion, fresh oregano, kalamata olives and feta cheese all tossed with a Tomato Balsamic vinaigrette.
Ingredients
- 1 pound boneless, skinless chicken breasts
- ¼ tsp. each kosher salt, black pepper, paprika, garlic and onion powders
- 2 tbsp. fresh lemon juice
- 2 tbsp. each extra virgin olive oil and unsalted butter
- 4 cups romaine lettuce, chopped
- 2 cups halved cherry tomatoes
- 2 cups sliced cucumbers
- ½ cup sliced red onions
- ½ cup Kalamata olives, pitted
- 1 cup feta cheese, crumbled
- 1 tbsp. fresh oregano
For the Tomato Balsamic Vinaigrette:
- ½ cup extra virgin olive oil
- 3 tbsp. balsamic vinegar
- 1 tbsp. Dijon mustard
- 1 tsp. minced garlic
- 1 tsp. minced fresh oregano
- ⅛ tsp. kosher salt and black pepper
- ½ cup seeded and diced plum tomatoes
Instructions
- Begin by roasting the chicken: Preheat the oven to 450 degrees. Put the chicken in a small baking dish and sprinkle the salt, pepper, paprika, and garlic and onion powders all over the chicken. Add the olive oil and butter to the tops of the breast, and drizzle on the lemon juice. Bake for twenty minutes or until the chicken is no longer pink in the middle. When the chicken is done, cut the breasts in half inch slices.
- While the chicken roasts, make the vinaigrette by shaking up all the ingredients in a small jar.
- Put all the romaine in a large bowl, or on a large platter. Arrange the cooked chicken and vegetables on top of the lettuce. Drizzle on as much dressing as you like.
Nutrition
Calories: 367kcal
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