Ingredients
- skinless, boneless chicken breasts
- oil-packed sun-dried tomatoes
- fresh cucumbers
- crumbly feta cheese
- extra virgin olive oil
- freshly squeezed lemon juice
- fresh basil leaves
- salt
- pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Season both sides of your chicken breasts with salt and pepper.
- Place the chicken breasts on a baking sheet lined with parchment paper and bake for 25-30 minutes until cooked through.
- Let the chicken cool before shredding or chopping into bite-sized pieces.
- Slice the cucumbers thinly (about 1/4-inch thick).
- In a large mixing bowl, combine your shredded chicken, sliced cucumbers, crumbled feta cheese, and chopped sun-dried tomatoes.
- Toss everything together to ensure it's well-mixed.
- Drizzle olive oil and freshly squeezed lemon juice over the mixture.
- Add salt and pepper to taste and gently fold everything together until coated evenly.
- Tear fresh basil leaves into smaller pieces and sprinkle them over the salad.
- Serve immediately or chill in the fridge for about 30 minutes before serving.
Notes
Store leftovers in an airtight container.
Reheat gently in the microwave.
Serve over mixed greens for freshness.
Use fresh herbs for vibrant flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Method: Mix
Nutrition
- Calories: 320 kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 25mg