Reynaldo’s Cocina 📍
Herb Chicken Salad
A fresh Mediterranean-inspired salad featuring herb-seasoned chicken, chickpeas, kalamata olives, crisp vegetables, and homemade vinaigrette.
Ingredients
Chicken:
- 1 pound boneless skinless chicken breast
- 1 tablespoon olive oil
- 1 teaspoon Cavender's Greek Seasoning
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon lemon pepper seasoning
Salad:
- 2 hearts romaine lettuce chopped
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 1/2 red onion thinly sliced
- 1 cup chickpeas drained and rinsed
- 3/4 cup kalamata olives sliced
Vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Equipment
- Large mixing bowl
- Skillet or grill pan
- Cutting board
- Chef's knife
- - Small mixing bowl
- Whisk
Method
- Season chicken with olive oil, Cavender's Greek Seasoning, garlic powder, oregano, thyme, and lemon pepper.
- Cook chicken in a skillet or grill pan over medium-high heat until fully cooked.
- Allow chicken to rest for 5 minutes before chopping.
- Whisk together all vinaigrette ingredients until combined.
- Add romaine, tomatoes, cucumber, red onion, chickpeas, and olives to a large bowl.
- Top with chopped herb chicken.
- Serve with vinaigrette on the side or toss before serving.
Notes
• Let the chicken rest before slicing to help retain moisture.
• Store dressing separately if meal prepping.
• Feta cheese makes an excellent optional addition.
• Fresh lemon juice provides the best flavor in the vinaigrette.
• This salad is ideal for lunch, meal prep, or a lighter dinner.
