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1 3/4 lbs Chicken Breast, Skinless and Boneless
1 1/2 Tablespoon butter, Melted
1/4 Teaspoon Salt (for Chicken)
1/4 Teaspoon Pepper (for Chicken)
6 Cups Romaine Lettuce, Torn or Roughly Chopped
1 Cup Cucumber, Sliced
1 Pint Cherry Tomatoes, Halved
10 Kalamata Olives, Pitted
1/3 Cup Reduced-Fat Feta Cheese
1 Small Lemon, Juiced (about 2 tablespoons of lemon juice)
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
Preheat the grill or oven to 350 degrees. Season chicken with butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Grill or roast chicken until it reaches an internal temperature of 165 degrees for about 25 minutes. Once chicken breasts are cooked, remove and set aside to rest for about five minutes before slicing. Meanwhile, combine all of the salad ingredients and toss well. Serve chicken with the Mediterranean salad. Enjoy.
Salads are a healthy meal to have for lunch or dinner. Oftentimes, people choose salad during the summer for those hot days. Salad greens contain Vitamin A, Vitamin C, calcium, and fiber.