Name: Chicken feta salad with mushrooms
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, cut into bite-sized pieces; 3 oz cremini mushrooms, sliced; 1.5 oz baby arugula; 1.5 oz spring mix; 1/2 cup cherry tomatoes, halved; 2 oz cucumber, sliced; 2 1/2 tbsp feta cheese, crumbled; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 1/2 tsp salt; 1/2 tsp black pepper; 1 1/2 tsp dried basil

Nutrition

Per serving

472 calories

Protein: 53g; 44% of calories
Carbs: 16g; 13% of calories
Fat: 24g; 44% of calories

Instructions

Prep 20 min · Cook 0 min

Heat two thirds of the olive oil in a 12-inch skillet over medium-high heat. Add the mushrooms and a pinch of salt. Sauté until browned and tender, about 5 minutes. Transfer the mushrooms to a plate. Done when tender and browned.
Wipe out the skillet if needed and heat it over medium-high. Season the chicken with half the pepper, the dried basil, and the remaining salt. Arrange the chicken in a single layer in the hot pan. Cook undisturbed for 3 minutes to brown, then stir and cook until the meat is golden, white throughout, and has no pink remaining, about 3 to 4 minutes more. Done when white throughout with no pink, 165°F.
In a large bowl, whisk the remaining olive oil, lemon juice, and the rest of the pepper. Add the arugula, spring mix, tomatoes, and cucumber, then toss to coat. Transfer the greens to a plate and top with the warm chicken, mushrooms, and crumbled feta.

Nutrition

Ingredients

Instructions

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