This warm salad with baked chicken, feta and vegetables is lunch at its most satisfying — hearty enough to fill you up, yet light enough to keep your afternoon on track. A bright lemon-mustard dressing ties every colorful bite together. If you are on a salad streak, do not miss our Perfect Summer Salad with Croutons or our Chicken Salad Stuffed Avocados.
Ingredients
- 150 g (5.3 oz) chicken breast
- 100 g (3.5 oz) feta (or bryndza)
- 1 carrot, grated or julienned
- 1 cucumber, sliced
- 2 tbsp canned corn
- Fresh herbs (dill, parsley, salad greens, green onion)
- Chicken seasoning: paprika, dried garlic, herbs, salt
- Olive oil
For the dressing:
- 1 tsp olive oil
- 1 tbsp lemon juice
- 1 tbsp whole-grain mustard
Instructions
- Rub the chicken breast with the spices, drizzle with olive oil and bake in a vented oven bag at 180°C (350°F) for 40 minutes.
- Chop the herbs, carrot and cucumber, arrange on a plate and top with crumbled feta and corn.
- Whisk the dressing ingredients together and toss with the vegetables.
- Slice the baked chicken, add it to the salad and serve.
Tips
- Bake the chicken in the bag with a splash of water — the steam keeps the breast wonderfully juicy.
- Assemble the salad just before serving so the greens stay crisp and fresh.
- For more creative salad ideas, explore the guides at seriouseats.com, and try our Shrimp, Cherry Tomato and Orange Salad next.
Nutrition — per 100 g: 61 kcal, protein 3.6 g, fat 2.9 g, carbs 5.4 g.