Maybe its my Greek 🇬🇷 roots, but I LOVE Mediterranean food! So many amazing spices, herbs, flavors, and typically very healthy foods.

This salad is full of fresh ingredients and of course includes a little lemon 🍋 in the dressing to brighten it up even more!

It’s pretty low carb (just some in the chickpeas) and full of healthy fats, fiber, and protein. It also just looks like summer to me 🥗🌞 Can it get any better?

This salad is gluten-free – keep it dairy-free and paleo by just not adding the feta. The only additional non-Whole 30 ingredient is the honey, which can be omitted from the dressing too!

Recipe makes 4 servings

Ingredients:

Salad:

  • 1 lb. chicken breast, boneless, skinless
  • Seasoning:
    • 1 tsp paprika
    • ½ tsp garlic powder
    • ½ tsp rosemary
    • ¼ tsp oregano
    • ¼ tsp cumin
    • ¼ tsp coriander
    • ¼ tsp black pepper, ground
    • ¼ tsp salt
  • 4-6 cups lettuce
  • 1 cucumber, diced
  • 2 tomatoes, diced
  • 1 15-oz can garbanzo beans, rinsed
  • ¼ cup olives, pitted & halved
  • 4oz feta cheese, diced

Dressing:

  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 lemon, juiced
  • 1 tsp dijon mustard
  • 2 garlic cloves, minced
  • ½ tsp dried basil
  • ¼ tsp oregano
  • ¼ tsp black pepper, ground
  • ¼ tsp salt

Directions:

  1. Season chicken w/ seasoning mixture and bake for 15-20 minutes (until cooked through) at 400F. Let cool, then dice or slice.
  2. Place the lettuce on a plate, top with the chicken and remainder of ingredients.
  3. Mix dressing together and toss the salad with it.

Nutritional Info (¼ recipe): 445 calories, 18g fat, 23.5g carbs, 45g protein