With the weather warming up, it’s definitely time for picnics and picnic-type salads. It’s easy to get into pasta salads and potato salads kick this time of year, but don’t forget your fresh veggie salads like this Mediterranean salad that one of my friends from Connect in the Kitchen made.
It’s beautiful, right?
We know that we’re eating healthy when our plate has a lot of vibrant colors. This is something we can make a large portion of and pull out of the fridge for a quick dinner before heading to the ball field.
Christine chases her son to the field like I do after work, and she saw a similar recipe to this one on TicTok. She adapted it to what she had on hand and her low-carb style. I’ve made something similar using Greek or Italian dressing to this chicken and veggies.
You could also throw some avocado and maybe even some feta cheese in this dish. Really, any raw veggies you like. Maybe even a couple of hard-boiled eggs.
This is a versatile dish. Add what you like!
Ingredients:
- 1 Cucumber
- 1 bell pepper
- 1 Roma tomato
- 1/2 Red onion
- 1 clove of Garlic
- 1 tsp Parsley
- 1/2 cup Olive oil
- 1/2 a Lemon
- Red pepper flakes
- 1 tsp Garlic powder
- 1 tsp Cumin
- Salt and pepper
Instructions:
- Season the chicken breast with garlic powder and cumin and cook in 1 tbsp of olive oil for 20 minutes.
- Dice all of the veggies and add them to a bowl.
- Stir in parsley, remaining olive oil, lemon, red pepper flakes and diced garlic.
- Chop cooled chicken into bite sizes and add it to the salad and mix.
- Add salt and pepper to taste.
- Refrigerate until ready to eat.
Enjoy!
