Chicken Breast with Feta, Celery and Radish Salad Recipe

Name: Chicken Breast with Feta, Celery and Radish Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 4 boneless skinless chicken breast halves (about 1 1/2 pounds); Kosher salt and freshly ground black pepper; 1 romaine lettuce heart, torn into bite size pieces (about 4 cups); 2 ribs celery, thinly sliced; 6 radishes, quartered; 3 ounces fresh feta, crumbled; 2 tablespoons extra-virgin olive oil; Kosher salt and freshly ground black pepper; 1 lemon, quartered

Servings: persons

2 tablespoons extra-virgin olive oil
4 boneless skinless chicken breast halves (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
1 romaine lettuce heart, torn into bite size pieces (about 4 cups)
2 ribs celery, thinly sliced
6 radishes, quartered
3 ounces fresh feta, crumbled
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 lemon, quartered

1
Preheat the oven to 350 degrees F.
2
Heat a large nonstick oven proof skillet over medium-high heat.
3
Add the olive oil and swirl to coat the skillet.
4
Season the chicken breast with salt and pepper on the smooth side of each breast.
5
Place in the skillet seasoned side down and cook without disturbing until brown and crisp, about 3 to 4 minutes.
6
Season the top side of the chicken and flip.
7
Cook 1 minute over the burner; then transfer the skillet to the oven until the chicken registers 165 on an instant-read thermometer, about 8 to 10 minutes more.
8
Set chicken aside to rest for 5 minutes before serving.
9
Divide the romaine, celery, radishes, and feta among 4 plates.
10
Drizzle about 3/4 of a tablespoon of the olive oil over each salad, season with salt and pepper and serve with a lemon wedge.

373

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 4 boneless skinless chicken breast halves (about 1 1/2 pounds), Kosher salt and freshly ground black pepper, 1 romaine lettuce heart, torn into bite size pieces (about 4 cups), and more.

Yes, Chicken Breast with Feta, Celery and Radish Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken Breast with Feta, Celery and Radish Salad

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