At a glance

Read through the method once, then measure every ingredient before you begin.

• Yield: 4 dinner salads
• Prep time: 18 minutes
• Cook time: 16 minutes

The listed weights are the reviewed basis for nutrition; household measures are rounded for practical cooking.

Estimated nutrition per serving

Serving basis: One serving from the editor-reviewed yield of 4 dinner salads.

• Calories: 280 kcal
• Protein: 38 g
• Carbohydrates: 15 g
• Fat: 9 g
• Sodium: 413 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Ingredients

Measure these ingredients for the full reviewed recipe yield.

• 1 1/3 lb (600 g) raw boneless, skinless chicken breast, cut into 4 portions
• 2 medium heads (400 g) romaine lettuce, chopped
• 6 packed cups (180 g) baby spinach
• 4 medium (480 g) tomatoes, cut into wedges
• 1 large (300 g) cucumber, chopped
• about 1/3 cup (60 g) pimiento-stuffed green olives, drained and sliced
• 1/3 cup (80 g) fresh lemon juice
• 1 tablespoon (14 g) olive oil, divided
• 2 teaspoons (2 g) dried oregano
• 1/2 teaspoon (1 g) ground black pepper

Directions

1. Coat the chicken with half the olive oil, oregano, and black pepper.

2. Pan-sear in a hot 12-inch nonstick skillet, in batches if needed, until each piece reaches 165°F (74°C), 5 to 7 minutes per side. Rest for 5 minutes, then slice.

3. Whisk the lemon juice with the remaining olive oil in a large bowl. Add the romaine, spinach, tomatoes, cucumber, and olives and toss gently.

4. Divide the salad among four plates and top each with sliced chicken.

Sources

1. USDA FoodData Central — April 2026 data release