Warm Mediterranean Chicken Salad

Warm Mediterranean Chicken Salad 

2 large chicken breasts
2 tsp. Mediterranean sea salt
freshly ground pepper
Juice of 1 lemon

3 cups mixed baby greens
1 large red bell pepper, cut into 1″ pieces
2 tsp. balsamic vinegar
14 Raw Botija Olives (dried) – these are truly amazing…chocolatey, mocha, smooth, and olive deliciousness all in one bite!
1/2 cup feta cheese, crumbled
1/2 cup fresh basil, thinly sliced into chiffonade
2-3 Tbs. extra virgin olive oil
sea salt and pepper

 

Preheat the oven to 425 degrees. 

In a glass baking dish, season the chicken with Mediterranean salt and pepper, as well as lemon juice. Cover and bake 35-40 minutes, until thoroughly cooked, but still very tender and juicy. Set aside.

Meanwhile, in a small non-stick skillet, “dry sauté” the red pepper until soft and a bit “toasted.” Season with salt and balsamic vinegar.

Divide the remaining salad ingredients between two bowls and toss with sliced chicken and red peppers. Even add a bit of cooked rice or cauliflower rice (nice and warm, for sure) for a little extra substance.