Ingredients:

  • 1 lb (450g) Boneless skinless chicken breasts, sliced into strips
  • 1 tbsp (15ml) Olive oil
  • ½ tsp (3g) Garlic powder
  • ½ tsp (3g) Dried oregano
  • ½ tsp (3g) Salt
  • ¼ tsp (1g) Black pepper
  • 2 cups (60g) Romaine lettuce, chopped
  • 2 cups (300g) Cherry tomatoes, halved
  • 1 cup (150g) English cucumber, sliced into half-moons
  • ¼ cup (30g) Red onion, thinly sliced
  • ¼ cup (30g) Fresh parsley, chopped
  • 3 tbsp (45ml) Extra virgin olive oil
  • 2 tbsp (30ml) Fresh lemon juice
  • 1 tbsp (15ml) Apple cider vinegar
  • 1 tsp (5g) Dijon mustard
  • 1 clove Garlic, minced

Instructions:

  1. Pat the chicken strips dry with a paper towel. In a bowl, toss the chicken with 1 tbsp olive oil, garlic powder, oregano, salt, and pepper.
  2. Heat a large non-stick skillet or cast-iron pan over medium-high heat. Add the chicken and cook for 3–5 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 3 minutes.
  3. While the chicken rests, combine the halved cherry tomatoes, sliced cucumbers, and red onions in a large mixing bowl.
  4. In a small jar or bowl, whisk together 3 tbsp olive oil, lemon juice, apple cider vinegar, Dijon mustard, and minced garlic until the dressing is thick and emulsified.
  5. Pour the dressing over the tomato-cucumber mixture and toss to coat. Gently fold in the chopped Romaine lettuce and fresh parsley.
  6. Top the salad with the warm grilled chicken strips and serve immediately.