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Low Carb OMAD Herbed Chicken Salad with Lemon Vinaigrette
How to Make It
Step 1
Prepare the romaine lettuce by cutting the leaves into 1” pieces, rinsing them, and then spinning them dry.
Step 2
Wash the tomatoes and cucumber. Slice the kalamata olives. Crumble the feta. Divide the lettuce between two bowls and top the lettuce with diced cucumbers. Top the lettuce with the toppings except for the blueberries.
Step 3
In the meantime, prepare a gallon zip-top bag with the olive oil and the chopped herbs.
Step 4
Place the salted chicken into the bag and seal it. Massage and punch the chicken in the bag to marinate it quickly.
Step 5
Slice the chicken in half to make two flat pieces. Season both sides of the chicken with kosher salt and garlic powder (combine these two seasonings to sprinkle it onto the chicken easier).
Step 6
To make the salad dressing, combine 2 tbsp olive oil, 2 tbsp lemon juice, ½ tsp kosher salt, and ½ grated garlic clove.
Step 7
Preheat a grill to 450 F. Place the chicken onto the grill shiny side down. Allow the chicken to cook until excellent grill marks have formed about 2-3 minutes on the first side.
Step 8
Flip and repeat on the other side for a similar length of time.
Step 9
Flip the chicken again and cook until the chicken’s internal temperature reaches 165 F.
Step 10
Remove the chicken to a cutting board and slice it into thin pieces.
Step 11
Place the chicken on top of the salad bowl. Top the salad with the blueberries. Dress the salad with the lemon vinaigrette.
Ingredients
- Romaine lettuce – 8 oz
- Tomato – 0.5 cup
- Cucumber – 0.25 large – 8 1/4″ long
- Black olives – 1 oz
- Feta cheese – 2 oz
- Blueberries – 0.25 cup
- Extra virgin olive oil – 2 tbsp
- Extra virgin olive oil – 2 tbsp
- Lemon juice – 2 tbsp
- Coarse Kosher Salt – 0.5 tsp
- Garlic – 0.5 clove
- Chicken Breast Boneless Skinless Raw – 2.5 lb
- Coarse Kosher Salt – 0.5 tsp
- Garlic powder – 1 tsp
- Extra virgin olive oil – 2 tbsp
- Parsley – 2 tbsp
- Rosemary, fresh – 1 tbsp
- Thyme, fresh – 1 tbsp
