Fattoush Salad with Zesty Lemon Chicken

Prep Time: 15 minutes
Cook: 30 minutes
What you’ll need
  • Coco Mediterranean Lemon Dressing
  • 2 thick cut, skinless chicken breasts
  • 2 hearts of romaine lettuce
  • 1 red bell pepper, diced
  • 2 Persian cucumbers, diced (skin on)
  • 6 cherry tomatoes, halved
  • 2 green onions (white and green parts), sliced
  • 2 radishes, sliced into thin rounds
  • 1/2 cup chopped fresh parsley
  • Fresh mint leaves, for garnish  

What you probably already have:

  • 1 Pyrex dish
  • 1 Bowl
  • 1 cutting board
From the coco kitchen
  1. Preheat your oven to 350 degrees F.
  2. In a glass dish, place chicken breasts skin side up and coat with 2 tbsp of Mediterranean Lemon Dressing. Season with salt and freshly ground pepper. Marinate for 10 minutes and then bake for 30 minutes or until fully cooked through.
  3. In the meantime, assemble salad with all of the chopped veggies and herbs.
  4. Once the chicken is done and cooled, chop up chicken into chunks.
  5. Dress salad with desired amount of dressing and serve.

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