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Mediterranean Chicken Salad


  • 4 6-ounce boneless, skinless chicken breasts
  • ¼ cup fresh lemon juice
  • 2 garlic cloves, crushed
  • 1 teaspoon salt
  • ¾ teaspoon freshly ground black pepper
  • 1 16-ounce bag Ready Pac Foods® Grand Parisian Complete Salad
  • ½ cup thinly sliced red onion, cut in half
  • ½ cup pitted Kalamata olives, drained and cut in half
  • 2 teaspoons capers, drained
  • 1 tablespoon Italian herb seasoning
  • 2 tablespoons olive oil


Arrange chicken in a shallow glass baking dish. In a small bowl, whisk together lemon juice, garlic, salt and pepper. Pour over the chicken. Let stand for 1 hour at room temperature, turning once. Meanwhile, remove the feta cheese, cranberries, frosted almonds and dressing from the salad bag and set aside. Place the salad greens in a salad bowl and add onion slices, olives and capers. Toss lightly with salad forks. Chill. Remove the chicken from the marinade; drain well. Generously coat the chicken with Italian herbs. Heat oil in a skillet over medium heat. Add the chicken and sauté for 3-4 minutes on each side, or until cooked through. Transfer to a platter and let rest for 1-2 minutes. Remove the chilled salad green mixture from the refrigerator. Add feta cheese, cranberries, frosted almonds and dressing. Toss. Serve the salad topped with diagonally sliced chicken breast strips.

med chicken wrap large
Makes 4 servings.
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