Ensalada de pollo mediterránea

Ingredientes

• 2 medium chicken breasts (pounded to 1/2 inch thick)
• 1/2 head romaine lettuce (chopped and washed)
• 2 roma tomatoes (diced)
• 1/2 English cucumber (diced)
• 1 large avocado (sliced)
• 1/2 cup canned artichoke hearts (drained and patted dry)
• 1/4 of a red onion (thinly sliced)
• 1/2 cup crumbled feta cheese
• 1/2 cup pitted Kalamata olives (halved)
• Olive oil for pan (to cook the chicken)
• Salt and pepper to taste
• 1/3 cup red wine vinegar
• 3 tablespoons fresh lemon juice
• 3/4 cup extra virgin olive oil
• 1 teaspoon dijon mustard
• 2 cloves fresh garlic, minced
• 2 teaspoon dried oregano

Preparación

1. 1

   In a medium or large mason jar, combine all the dressing ingredients. Seal the jar and shake vigorously to combine. Then, separate half of it for the dressing (you can leave it at room temperature or refrigerate). The other half will be used to marinate the chicken next.

2. 2

   Season chicken breasts with salt and pepper on both sides. Then, transfer to a resealable Ziploc bag and then add the marinade that was set aside from step 1. Seal the bag and marinate for 1.5 to 2 hours, keep refrigerated. Tip: Don't marinate for more than 3 hours. Because the marinade lemon-based, too long can cause the chicken to get tough.

3. 3

   Heat a skillet or grill pan over medium heat. Remove excess marinade from the chicken, and discard the marinade. Cook the chicken, about 6 to 8 minutes per side, or until internal temperature reaches 165 F. Let the chicken rest for 10 minutes before slicing.

4. 4

   Assemble the salad ingredients. Drizzle with some of the prepared dressing and toss to combine. Then, top with the sliced chicken and drizzle more dressing over it. Enjoy!