Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 Servings
- 4 boneless chicken breasts
- 1/2 medium onion
- 3-4 Tbsp olive oil
- 6 cups torn romaine lettuce leaves
- 1 large roasted red pepper
- 2 large tomatoes
- 1/2 cucumber
- 3 oz feta cheese
- 8 Tbsp sliced black olives
- salt to taste
- sherry or balsamic vinegar
- extra virgin olive oil
Season with salt and grill the chicken on barbecue or under broiler. Cook on both sides.
While the chicken is cooking, cut the onion into slices to make rings. Saute the onion rings in olive oil until soft and translucent.
Slice the roasted red peppers in long strips. Cut the tomatoes in 8 pieces each. Peel and slice the cucumber.
Divide the lettuce between four plates. Arrange the red pepper strips, tomatoes and black olives over the lettuce.
Slice the chicken and arrange on top of each plate of salad. Crumble feta cheese over the top.
Drizzle vinegar and olive oil over salads and serve.
Tip: Grill the chicken breasts ahead of time and store in the refrigerator until you are ready to use.
The Mediterranean diet continues to make headlines as a healthy diet, and traditional Spanish Cuisine is a Mediterranean Diet, full of fresh fish, fruits, nuts, legumes and vegetables.