Serve this salad as a whole meal; it makes a perfect, energizing lunch! If you have fresh basil, add a few sprigs to each plate to add more flavors and anti-inflammatory nutrients. Omit the feta cheese if you are on a dairy-free diet.
Ingredients
Chicken
1½ pounds
boneless chicken breasts
pounded
1
lemons
juiced
1 tablespoons
extra virgin olive oil
2 cloves
garlic
crushed
1 teaspoons
Italian seasoning
½ teaspoons
sea salt
¼ teaspoons
black pepper
Salad
10 ounces
baby arugula
1 small
red onions
sliced
1 pints
cherry tomatoes
sliced into halves
½ cups
feta cheese
crumbled
Dressing
1 large
lemons
juiced
6 tablespoons
extra virgin olive oil
2 cloves
garlic
crushed
½ teaspoons
sea salt
