Healthy Chicken Salad (light, protein-rich, Mediterranean-friendly)

Serves: 2–3

Prep time: 15 minutes

Cook time (if chicken not cooked): 12–15 minutes

Ingredients

2 cups cooked chicken breast, shredded or diced

2 cups mixed salad greens (lettuce, arugula, spinach)

1 cup cherry tomatoes, halved

1 small cucumber, diced

¼ red onion, thinly sliced

¼ cup olives (black or green), sliced

¼ avocado, diced (optional)

2 tablespoons feta cheese, crumbled (optional)

For the dressing

2 tablespoons extra virgin olive oil

1 tablespoon fresh lemon juice

1 teaspoon Dijon mustard

1 small garlic clove, minced

Salt to taste

Black pepper to taste

½ teaspoon dried oregano or Italian seasoning

Instructions

If the chicken isn’t cooked, season lightly with salt and pepper and grill, bake, or pan-cook until fully done. Let it cool, then shred or dice.

In a large bowl, add salad greens, tomatoes, cucumber, onion, olives, and avocado.

Add the chicken on top.

In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, pepper, and oregano.

Pour the dressing over the salad and toss gently to combine.

Sprinkle feta on top if using and serve immediately.

Healthy swaps and tips

• For extra protein, add boiled eggs or chickpeas

• For low-fat, skip feta and avocado

• For meal prep, store dressing separately

• Works great in wraps or pita bread