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Mediterranean Vegetable Salad with Grilled Chicken
Mediterranean Vegetable Salad with Grilled Chicken

Mediterranean Vegetable Salad with Grilled Chicken
A refreshing and nutritious salad packed with fresh vegetables and lean protein.
Mediterranean Vegetable Salad with Grilled Chicken

To provide a balanced meal with lean protein, healthy fats, and a variety of vegetables to support energy levels and recovery during cycle training.

Ingredients:
1
Servings
  • 200
    g
     chicken breast
  • 5
    item
     tomato
  • 200
    g
     cucumber
  • 150
    g
     lettuce
  • 250
    g
     snap peas
  • 2
    tbsp
     olive oil
  • 2
    tbsp
     lemon juice
  • 50
    g
     feta cheese
  • 50
    g
     black olives
  • 1
    clove
     garlic
Preparation Time: 25 minutes
Mediterranean Vegetable Salad with Grilled Chicken
Instructions:
  1. Grill the chicken breast until fully cooked and set aside to cool.
  2. Chop the tomatoes, cucumber, and lettuce into bite-sized pieces.
  3. Blanch the snap peas in boiling water for 2 minutes, then cool in ice water.
  4. In a large bowl, combine the chopped vegetables and snap peas.
  5. Slice the grilled chicken and add to the salad.
  6. In a small bowl, whisk together olive oil, lemon juice, and minced garlic.
  7. Drizzle the dressing over the salad and toss gently to combine.
  8. Top with crumbled feta cheese and sliced black olives before serving.
Nutrition Per Serving 917 g Per 100g
Energy 759 kcal 83 kcal
Protein 48 g 5.2 g
Fibre 10 g 1.1 g
Salt 3 g 0.3 g
Sugar 12 g 1.3 g
Carbohydrates 45 g 4.9 g
Fat 45 g 4.9 g
  • 200
    g
     chicken breast
  • 5
    item
     tomato
  • 200
    g
     cucumber
  • 150
    g
     lettuce
  • 250
    g
     snap peas
  • 2
    tbsp
     olive oil
  • 2
    tbsp
     lemon juice
  • 50
    g
     feta cheese
  • 50
    g
     black olives
  • 1
    clove
     garlic
1
Servings
0

Grill the chicken breast until fully cooked and set aside to cool.

Chop the tomatoes, cucumber, and lettuce into bite-sized pieces.

Blanch the snap peas in boiling water for 2 minutes, then cool in ice water.

In a large bowl, combine the chopped vegetables and snap peas.

Slice the grilled chicken and add to the salad.

In a small bowl, whisk together olive oil, lemon juice, and minced garlic.

Drizzle the dressing over the salad and toss gently to combine.

Top with crumbled feta cheese and sliced black olives before serving.

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