Supplies
Dressing
- 2 tablespoon red wine vinegar
- 2 tablespoon apple cider vinegar
- 1/2 tablespoon freshly squeezed lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- 3 tablespoon olive oil
- 1/4 teaspoon sea salt, plus more to season the chicken
- 1/4 teaspoon ground black pepper, plus more to season the chicken
Salad
- 1 chicken breast
- 1/2 cup grape tomatoes
- 1/2 cup cucumber, peeled and diced
- 1/3 cup crumbled feta cheese
- 1/3 cup pitted kalamata olives
- 1/3 cup thinly sliced red onion
- 1 cup baby romaine lettuce
Steps
Dressing
- Combine the ingredients for the dressing and then set aside.
Salad
- Season the chicken with salt and pepper and cook over medium-high heat until cooked through.
- Once cooked, allow to completely cool completely and dice into bite size pieces.
- In a 1 quart mason jar, pour 2-4 tablespoon of the salad dressing, followed by the tomatoes, cucumber, red onion, cubed chicken, kalamata olives, crumbled feta cheese, and then fill to the top with the romaine lettuce.
- Screw the lid on the jar and store the salad in the refrigerator for 3-4 days.
- When ready to eat, unscrew the lid and pour the salad into a bowl.
- Gently toss the salad to coat everything with the dressing.