Description
This Keto Mediterranean Chicken Salad delivers an explosion of vibrant flavors and contrasting textures, combining herb-seared chicken with Kalamata olives and creamy feta cheese, all tied together by a zesty lemon-oregano vinaigrette.
Ingredients
Scale
2 Chicken Breast
1 English Cucumber
1 cup Cherry Tomatoes
1/2 cup Kalamata Olives
1/4 Red Onio
100 g Feta Cheese
1/4 cup Extra Virgin Olive Oil
1 Fresh Lemon Juice
1 tsp Dried Oregano
1 tbsp Monk Fruit Sweetener
1 clove Garlic
Fresh Parsley
Instructions
- Pat the chicken breasts dry and season both sides with sea salt, black pepper, and dried oregano
- Heat avocado oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until fully cooked
- Dice the cucumber, halve the cherry tomatoes, and slice the red onion; add them to a mixing bowl
- Whisk olive oil, lemon juice, minced garlic, monk fruit sweetener, and oregano in a separate bowl until emulsified
- Add sliced chicken, olives, and feta to the vegetables; pour dressing over and toss gently
- Garnish with parsley and serve immediately or chill for 30 minutes
Notes
You can use rotisserie chicken for convenience.
For a dairy-free option, omit feta or replace it with nutritional yeast.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Lunch
- Method: Searing, Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 90 mg