This is great on a warm summer evening, as it is light and refreshing.
Makes 2 lean & green servings
18 oz raw, boneless, skinless chicken breast (should yield 2 6 oz servings once cooked)
1 cup cucumber, chopped
1 cup red or orange bell pepper
1 cup fresh tomatoes, chopped sliced or wedged (I love cherry or grape tomatoes in this)
1/4 cup (10 medium) black or green olives, sliced
2 Tbsp fresh parsley, finely chopped
2 Tbsp red onion, finely chopped
4 tsp fresh lemon juice
1 tsp olive oil
1 clove garlic, mince (if desired)
2 Tbsp fresh cilantro, finely chopped (if desired)
Preheat grill to medium-high heat. Once heated, place chicken on grill and cook about 5 minutes on each side, or until chicken is cooked through and no longer pink. Cut chicken into slices. In a serving bowl, combine parsley, cilantro, olives, and garlic. Whisk in the lemon juice and olive oil. Add cucumber, bell pepper, tomato, and onion. Toss to coat ingredients with dressing. Add up to 1 tsp more lemon juice to taste. Split salad onto two plates and place 6 oz chicken on top of each. Enjoy!!