This is a very easy, delicious and healthy recipe for the upcoming summer months. 

 I will be cooking this for a group this weekend

 and had a wonderful friend come over for my trial run. 

20 minutes tops, I spent most of the time plating to perfection :) 

Crunchy Mediterranean Wedge Salad

 4 boneless, skinless chicken breasts 

1 tbsp (15 mL) canola oil 

 2 tbsp (30 mL) Greek Rub 

2 small vine-ripened tomatoes 

 1/4 seedless cucumber 

1/2 small red onion 

2 heads iceberg lettuce 

 4 oz (125 g) feta cheese 

Sliced kalamata olives and Crunchy Pita Strips (optional)

 Dressing 

2-3 lemons 

1/3 cup (75 mL) canola oil 

1 tbsp (15 mL) Greek Rub 

 3/4 tsp (4 mL) sugar

 

Directions 

1. Brush chicken with oil; sprinkle with rub. Arrange chicken in Small Ridged Baker; cover with Parchment Paper.  * I used my deep covered baker without parchment paper.

2. Microwave chicken on HIGH 5-6 minutes or until internal temperature reaches 165ºF (74ºC). Set aside to cool. 

 

 3. Slice tomatoes with Simple Slicer on #3 setting. Slice cucumber on #2 setting and slice onion on #1 setting. Cut vegetable slices into quarters.

 

 4. Remove outer leaves of each head of lettuce. (Do not core heads of lettuce.) Using Chef’s Knife, cut each head of lettuce lengthwise into three 1½-inch-thick (4-cm) slices; arrange slices on Large Bamboo Platter. 

5. For dressing, juice lemons using Juicer to measure 1/3 cup (75 mL). Process juice, oil, rub and sugar in Manual Food Processor until blended. 

6. Remove chicken from baker to clean Cutting Board. Cut chicken crosswise into ½-in. (1-cm) slices with Santoku Knife. 

7. To assemble salad, place chicken and veggies on top of lettuce wedge, crumble feta with Easy Release Cheese Crumbler. Drizzle with dressing and serve.  *I added sweet potato chips as garnish instead of crunchy pita strips

Mine doesn't look too bad compared to the recipe photo :)