🥗

Chicken Garden Salad

Course
Lunch
Servings

4

Tips & Tricks:

  • 🔪 Skip steps with knife if you completed any prep ideas! This entire dish can be made ahead!
  • 🥄 Dressing ingredients are not included in the shopping list! Be sure to add them if you choose to make a dressing rather than buying pre-made.
  • 🐓 This recipe uses the same chicken as the taco dinner. If you make extra when you make that dinner, you can skip step 1.
  • 🥒 This salad is a perfect base to add your favorite veggies, or leave out any suggested veggies in the recipe! Just be sure to adjust your grocery list.

Ingredients:

  • 1 lb boneless/skinless chicken thighs
  • Your favorite seasoning such as pre-packaged taco powder, or a mixture of garlic powder, salt and pepper
  • 1 large head of romaine lettuce (or 2-3 small)
  • 1 cucumber
  • 1 pint cherry tomatoes
  • 1 small red onion
  • + any fresh vegetables you find in your local grocery store
  • 4 oz feta cheese
  • Your favorite dressing or DIY

[DIY Herb Vinaigrette]

Directions:

  1. Chicken
    1. Lay boneless chicken thighs on a sheet pan and season generously with your favorite seasonings on both sides.
    2. Cook under the broiler for about 10-15 minutes, adjusting closeness to the heat if it starts to blacken too much.
    3. Chicken should reach 165 degrees in the thickest piece before serving.
  2. Veg and Cheese Prep
    1. Chop romaine lettuce.
    2. Slice cucumber into 1/4 inch thick half or quarter moons.
    3. Halve tomatoes, if desired.
    4. Thinly slice red onion into half or quarter moons.
    5. Crumble feta cheese if needed.
  3. Build Salads
    1. Place lettuce in meal prep containers if making ahead.
    2. Top with cucumber, tomatoes, red onion, any other vegetables you found, and feta.
  4. Serve
    1. Toss with [Herb Vinaigrette] or your favorite dressing.