25m$14.15Lemon Chicken Chopped Salad
A fresh chopped salad topped with quick pan-seared lemon chicken, romaine, cucumber, cherry tomatoes, feta, and chickpeas. It is light, bright, and well-suited for a quick lunch.
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olive oil
3 Tablespoon
Kroger® Extra Virgin Olive Oil
9%
feta cheese, crumbled
0.5 Cup
Private Selection® Traditional Feta Crumbles
44%
garlic powder
1 Teaspoon
Kroger® Garlic Powder Shaker
2%
cherry tomatoes, halved
1.5 Cup
NatureSweet Glorys Cherry Tomatoes, 10 oz
79%
kosher salt
0.75 Teaspoon
Kroger® Coarse Kosher Salt
0%
boneless skinless chicken breasts
1 Pound
Heritage Farm® Boneless Skinless Chicken Breasts
100%
black pepper
0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
2%
romaine lettuce, chopped
6 Cup
Romaine Lettuce
100%
canned chickpeas, rinsed and drained
1 Can
Kroger® Garbanzo Beans
99%
cucumber, diced
1 Cup
Cucumber
67%
lemon
1 Count
Fresh Large Lemon - Each
100%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
2 common items not selected — staples start unchecked; select them above to include them.
Cook this recipe
- boneless skinless chicken breasts-1 lb
- romaine lettuce-6 cups
- cherry tomatoes-1.5 cups
- cucumber-1 cup
- canned chickpeas-1 can
- feta cheese-0.5 cups
- lemon-1 large
- olive oil-3 tbsp
- garlic powder-1 tsp
- kosher salt-0.75 tsp
- black pepper-0.5 tsp
Prep the fresh ingredients: chop the romaine, dice the cucumber, halve the cherry tomatoes, rinse and drain the chickpeas, and zest and juice the lemon.
Keep the knife blade angled away from fingers while chopping and halving vegetables.
In a small bowl, whisk the dressing with the lemon juice, lemon zest, 2 tablespoons olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
Pat the chicken dry, then cut each breast horizontally into thin cutlets; season both sides with the garlic powder, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper.
Wash hands, knife, and cutting board thoroughly after handling raw chicken.
Cut chicken on a stable board and keep fingers clear of the knife blade.
Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat; cook the chicken for 3 to 4 minutes per side until 165°F in the thickest part.
Use caution with hot oil to avoid splatter burns.
Cook chicken to an internal temperature of 165°F.
Transfer the chicken to a cutting board, rest for 5 minutes, then chop into bite-size pieces.
Keep fingers tucked while chopping the cooked chicken.
In a large salad bowl, combine the romaine, cucumber, tomatoes, chickpeas, and feta; add the chopped chicken, drizzle with dressing, and toss gently.
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