Happy Saturday! Although it's still a bit chilly in Chicago right now, the sun is shining and it's supposed to get in the 60's today =). If you're in the summer mood like me, here's an easy and healthy salad to fix in no time. Although mexican food is my favorite, mediterranean comes in a close second. If i'm not finishing off a container of hummus, I'm dreaming about kebabs and cous cous. I specifically love Greek salads because they are loaded with vegetables and you don't even need to pile on much dressing for flavor. This is probably my favorite salad that I have posted on my blog so far and I'll probably be eating it for days! Oh, and for all of you Portillo's salad lovers out there, I added in ditalini pasta noodles too! You're welcome =).
Mediterranean Salad with Chicken
2 Boneless Skinless Chicken Breasts
1-2 Heads Romaine Lettuce
1/2 Cup Ditalini Pasta
1 Cucumber
2 Tomatoes
1 Red Onion
1 Can Olives (or kalamata olives if you want to splurge)
1 Can Artichokes
1 Jar Pepperoncini Peppers
1 Small Container of Feta Cheese
1 Bottle Light Greek Dressing (I actually used vidalia onion dressing on mine)
Lemon Juice
Salt & Pepper
1. Prepare all of your vegetables by chopping them up, sprinkling them with salt, pepper, and lemon juice. Set aside.
2. Cook your Ditalini Pasta according to the directions on the package. Once cooked, shock the noodles in cold water and drain.
3. Sprinkle chicken with salt and pepper and cook on medium heat until golden brown. I chopped my chicken up beforehand so it would cook faster. If you have lemon pepper spices or anything similar, feel free to sprinkle that on your chicken as well.
4. Toss all of the vegetables and chicken together and finish by topping it with feta cheese and dressing.
5. Enjoy this colorful, feel-good salad!
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