In an effort to begin the new year on a healthy note, I decided to make this simple chopped salad with clean protein on top. Serves 2.

INGREDIENTS:

Mediterranean Salad:
½ red onion, finely chopped
5 Persian cucumbers, finely chopped
20 cherry tomatoes, finely chopped
½ red pepper, finely chopped
Handful of fresh Italian parsley, finely chopped
Handful of fresh dill, finely chopped
½ cup feta cheese, crumbled
½-1 lemon, juiced
Olive oil
JF Spicy Salt, to taste
 
Chicken Paillard:
1 package of organic chicken breasts, pounded thin
JF Simple Mustard Vinaigrette
JF Spicy Salt, to taste
Fresh cracked black pepper, to taste
Oregano, to taste

PROCESS:

Mediterranean Salad:
In a large salad bowl, combine the red onion, Persian cucumbers, cherry tomatoes, red pepper, fresh Italian parsley, and fresh dill. Mix well. Squeeze the lemon juice over the chopped vegetables and drizzle the olive oil. Season with JF Spicy Salt. Lastly, add the feta cheese and mix well.
 
Chicken Paillard:
Pound the chicken breasts flat and marinate them in my JF Simple Mustard Vinaigrette overnight if possible or as long as you can. Season them with JF Spicy Salt, fresh cracked black pepper, and oregano before storing them overnight. After marinating, pan sear the chicken breasts until they are all the way cooked through, about 4-5 minutes on each side. Serve on top of the Mediterranean salad for a well-balanced meal.