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Chicken Breast
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1
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Olive Oil
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1 tablespoon
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Lemon Juice
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1 tablespoon
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Garlic, Minced
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2 cloves
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Fresh Dill
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1 tablespoon
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Salt And Pepper, To Taste
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-
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Dressing
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Greek Yogurt
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1/3 cup
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Olive Oil
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2 tablespoons
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Red Wine Vinegar
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1 tablespoon
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Lemon Juice
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1 tablespoon
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Water
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2 tablespoons
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Garlic, Minced
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1 clove
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Fresh Dill
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1 tablespoon
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Salt And Pepper, To Taste
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-
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Toppings
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Romaine Lettuce, Chopped
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1 head
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Cucumber, Sliced And Halved
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1/2 cup
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Olives, Halved
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1/2 cup
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Red Onion, Thinly Sliced
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1/2 cup
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Cherry Or Grape Tomatoes, Halved
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1/2 cup
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Feta Cheese, Crumbled
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1/2 cup
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PREPARATION
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1.
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Preheat oven to 400 degrees F/200 degrees C.
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2.
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Place chicken breast on a baking sheet lined with aluminum foil or parchment paper.
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3.
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Top with olive oil, lemon juice, garlic, dill, and salt and pepper to season.
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4.
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Bake for 35-40 minutes until internal temperature reaches 165 degrees F/75 degrees C and the juices run clear.
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5.
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Slice thinly or cube chicken, cutting to your preference for topping the salad.
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6.
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Add all dressing ingredients in a small bowl or cup and whisk until with a fork until combined.
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7.
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Assemble your salad, starting with a base of romaine lettuce.
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8.
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Then top with chicken, cucumber, olives, red onion, tomatoes, feta, and the dressing.
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9.
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Toss to evenly incorporate ingredients.
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10.
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Enjoy!
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Healthy Mediterranean Salad
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