The Best Mediterranean Salad Recipe

For the chicken

1. Firstly, remove the chicken from its container. Run pieces under lukewarm water. If you're using frozen chicken, then let it defrost in the refrigerator.
2. Take 2 large sheets of saran wrap and layer them on a cutting board or countertop. You want to be sure they’re overlapping slightly as this is going to be the prepping station for the raw meat.
3. Using meat scissors or a knife, trim any excess fat off your chicken breasts. Then, rinse.
4. Place breasts on the plastic wrap surface. Then, cover chicken with 2 more sheets of saran wrap.
5. Then, using a meat tenderizer (I call it a meat mallet), pound the chicken breasts until they’re all equal thickness. (I aim for mine to be about ½ inch thickness.)
6. Remove the top layer of plastic wrap and throw it away. Then, wash your hands in case you touched the raw meat or any of its juices.
7. Season chicken with dill and salt.
8. Grill chicken at 500°F for 8-10 minutes or until internal temperature reaches 165°F.
9. Lastly, slice or cube.

For the salad

1. Rinse butter lettuce.
2. In a large salad bowl (or 2 individual ones), add lettuce. Then, add grilled chicken.
3. Dice all fresh vegetables: english cucumber, red pepper, red onion, tomatoes, and pickles. Then, add them to the salad. 
4. After that, crumble pita chips and sprinkle to the salad. Repeat with crumbled feta and tabouli. 
5. Using a spoon, dish out portions of hummus and tzatziki. Then, add any additional toppings or more of something if you’d like!
6. Toss and DIVE IN!! I hope you are as obsessed with this salad as I am!