Mediterranean Salad



-      Heat grapeseed oil a in cast iron skillet over medium heat

-      Lay sliced onions at the bottom of the skillet in a single layer, turning to cook evenly

-      While onions are cooking, toss squash in 2 tablespoons of olive oil, and season with 1 tablespoon salt, 1 tablespoon pepper and 1 tablespoon chopped oregano

-      Once onions are tender, remove from skillet. Lay squash at the bottom of the skillet in a single layer

-      While squash are cooking, season precooked chicken breast with 2 tablespoons olive oil, 2 tablespoons of chopped oregano, 2 tablespoons of pepper and 1 teaspoon of salt

-      Flip squash, and add precooked chicken to skillet

-      Once squash is tender and chicken is heated, remove from skillet

-      Season sliced tomatoes with 1 teaspoon of olive oil, salt and pepper to taste and a dash of oregano, and lay in a single layer in the hot skillet

-      Cook tomatoes for one minute, remove from heat and cut in quarters

-      Toss cooked vegetables and chicken with field greens and olives

-      Top with feta cheese

  • 2 tablespoons grapeseed oil
  • ½ cup sliced red onions
  • 3 tablespoons olive oil
  • 2 cups chopped green squash
  • 1 tablespoon salt
  • 3 tablespoon pepper
  • 3 tablespoon chopped oregano
  • 5 cloves garlic, minced
  • 5 ounces precooked chicken breast
  • 1 tomato, sliced
  • ½ cup chopped kalamata olives
  • 2 cups field greens
  • 4 tablespoons feta cheese

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