Spanish Salad with Chicken

Spanish Salad with Chicken

  • Prep Time Icon prep time: 20 mins 
  • Cook Time Icon cook time: 10 mins 
  • Prep Time Icon prep time: 20 mins 
  • Cook Time Icon cook time: 10 mins 

Spanish Salad with Chicken

  • Prep : 20 mins
  • Cooking : 10 mins
  • Serves : 6

Ingredients

Serves 6
  • 3 boneless, skinless chicken breasts (about 1 pound total)
  • ¾ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon smoked paprika
  • 3 tablespoons fresh lemon juice
  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons chopped fresh oregano
  • 1 large clove garlic, minced
  • 10 ounces romaine, torn into bite-size pieces (6 cups)
  • ½ English cucumber, quartered lengthwise and sliced
  • 1 cup grape tomatoes, halved lengthwise
  • ¼ small Spanish or yellow onion, sliced lengthwise
  • ½ cup pimiento-stuffed green olives
  • ¾ cup (3 ounces) Manchego cheese chunks
  • 3 boneless, skinless chicken breasts (about 1 pound total)
  • ¾ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon smoked paprika
  • 3 tablespoons fresh lemon juice
  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons chopped fresh oregano
  • 1 large clove garlic, minced
  • 10 ounces romaine, torn into bite-size pieces (6 cups)
  • ½ English cucumber, quartered lengthwise and sliced
  • 1 cup grape tomatoes, halved lengthwise
  • ¼ small Spanish or yellow onion, sliced lengthwise
  • ½ cup pimiento-stuffed green olives
  • ¾ cup (3 ounces) Manchego cheese chunks

Directions

Step 1.

Sprinkle the chicken with ¼ teaspoon of the salt, ⅛ teaspoon of the pepper, and the smoked paprika. Coat the breasts with cooking spray.

Step 2.

Heat a large heavy skillet on medium until very hot. Add the chicken and cook until well browned on both sides and the juices run clear (165°F internal temperature), 5 to 6 minutes per side.

Step 3.

Meanwhile, pour the lemon juice into a large bowl that will hold the chicken. Slowly whisk in the oil until the mixture is blended and thickened. Whisk in the oregano, garlic, and remaining ½ teaspoon of salt and ⅛ teaspoon of pepper.

Step 4.

Immediately transfer the hot chicken to the bowl and toss it in the lemon dressing until coated. Let the meat cool for 5 minutes. Slice it on a slight diagonal and return it to the bowl. Toss the pieces in the dressing and remove the coated chicken to a plate.

Step 5.

Add the lettuce, cucumber, tomatoes, onion, olives, and cheese to the bowl with the lemon dressing and toss to coat. Remove the salad to a platter or plates. Arrange the sliced chicken over the top.

Tip: To save time, replace the lemon dressing with 1/2 cup Panera Bread Balsamic Dressing available in some areas at grocery retailers.

Nutrition (Per Serving)

  • 287 calCalories
  • 23 gProtein
  • 5 gCarbohydrates
  • 20 gFat
  • 54 mgCholesterol
  • 629 mgSodium
  • 2 gDietary Fiber