• 1⁄4 Pound Chicken (baked + diced)
  • 1⁄4 Head Romaine Lettuce
  • 1⁄4 Red Onion (sliced)
  • 1 Egg (hardboiled + diced)
  • 4 Cherry Tomatoes (halved)
  • 1⁄2 Cups English Cucumber (sliced)
  • 1 Tablespoon Garlic Clove (minced)
  • 1 Tablespoon Feta Cheese (crumbled)
  • 2 Pepperoncinis
  • 4 Kalamata Olives (pitted)

Preparation and Cooking

Preheat oven to 450*. Place chicken in an oven safe glass plate and bake until chicken is no longer pink in center, approximately 20 minutes. In an appropriately sized bowl, hand tear lettuce, the add in sliced onions, diced hardboiled eggs, tomatoes, cucumber, garlic, feta cheese, pepperoncinis and Kalamata olives. In a separate small bowl/glass whisk together lemon juice, dried basil, marjoram, mint and onion powder. Dice and add chicken atop of lettuce, the toss with dressing lightly.

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