Italian Chicken Salad Recipe


MethodMain Ingredient


 Boneless skinless chicken breasts2
 Skinless boneless chicken breasts2
 Extra virgin olive oil1⁄4 Cup (4 tbs), divided
 Assorted greens5 Cup (80 tbs), washed and drained
 Red onion1 Medium, thinly sliced
 Tomatoes2 , sliced
 Sliced black olives1⁄2 Cup (8 tbs)
 Lemons2 , freshly squeezed juice
 Lemon2 , freshly squeezed juice
 Dried oregano2 Teaspoon
 Dried basil1 1⁄2 Teaspoon
 Garlic2 Clove (10 gm), minced
 Freshly ground black pepper1⁄4 Teaspoon
 Salt1⁄4 Teaspoon
 Capers2 Tablespoon, drained
 Parmesan cheese1 Tablespoon, freshly grated (Use Fresh)

Nutrition Facts

Serving size: Complete recipe

Calories 2013 Calories from Fat 748

% Daily Value*

Total Fat 83 g128%

Saturated Fat 9 g45.1%

Trans Fat 0.2 g

Cholesterol 409.2 mg

Sodium 2613.2 mg108.9%

Total Carbohydrates 116 g38.6%

Dietary Fiber 53.5 g214.1%

Sugars 13 g

Protein 204 g408.4%

Vitamin A 1080.3% Vitamin C 462.2%

Calcium 188.7% Iron 141.7%

*Based on a 2000 Calorie diet


Use high-quality Parmesan cheese and grate it yourself for best results.
Cut chicken into 1-inch strips.
O Preheat stovetop grill.
Brush grill lightly with oil and cook chicken strips over medium-high heat until done, about 5 minutes, turning as needed.
Chicken is done when it is slightly firm to the touch and juices run clear when chicken is cut with a knife.
Remove from grill and reserve.
Divide and arrange greens on individual salad plates.
Put onions, tomatoes, olives, and chicken strips over greens.
Mix remaining oil, lemon juice, oregano, basil, garlic, salt, and pepper.
Drizzle over salads.
Sprinkle with capers and freshly grated Parmesan cheese.