Ingredients:
For the Chicken:
- 1 1/2 pounds organic chicken breast
For the Marinade:
- 1/2 cup olive oil
- 1/2 cup lemon juice (about 2 lemons)
- 4 teaspoons garlic oil
- 2 tablespoons coconut vinegar
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/4 cup dried oregano
For the Salad:
- 3 romaine hearts, washed and chopped
- 1 pint organic cherry tomatoes, halved
- 1/2 cup pitted kalamata olives, halved
- 1 English cucumber, chopped
- 1 red or orange bell pepper, chopped
- 1/4 cup green onion, chopped (green parts only)
- Avocado (optional)
Preparation:
Start by preparing the chicken. If the chicken breasts are thick, pound them to an even thickness or cut them in half. Place the chicken in a medium bowl and set aside. In a measuring cup, combine olive oil, lemon juice, garlic oil, coconut vinegar, salt, pepper, and oregano. Whisk until well blended. Pour 1/2 cup of the mixture into a container to use as the dressing later, and pour the remaining marinade over the chicken. Let the chicken marinate for at least 30 minutes or up to overnight for deeper flavor. Use this time to chop the vegetables if they’re not already prepared.
Once the chicken is marinated, heat a skillet over medium heat. Add the chicken along with some of the marinade and cook for 3-4 minutes on each side, or until fully cooked through. Remove the chicken from the skillet, let it cool slightly, then slice it into strips.
To assemble the salad, place the chopped romaine in a large bowl or individual serving bowls. Top with cherry tomatoes, kalamata olives, cucumber, bell pepper, and green onions. Add the sliced chicken on top. Drizzle with the reserved dressing and toss gently to combine. Add avocado slices if desired for an extra creamy touch. Serve immediately and enjoy this fresh, flavorful, and healthy loaded chicken salad!
