Tuna and White Bean Salad

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صورة
  Ingredients 1 can (15 oz) white beans, drained and rinsed 1 can (5 oz) tuna in water, drained 1/4 red onion, finely chopped 1 celery stalk, finely chopped 1/4 cup chopped fresh parsley Juice of 1 lemon 2 tablespoons olive oil Salt and pepper to taste Method 1. In a large bowl, combine white beans, drained tuna, chopped red onion, chopped celery, and fresh parsley. 2. In a small bowl, whisk together lemon juice and olive oil to create the dressing. 3. Pour the dressing over the salad and toss to combine. 4. Season with salt and pepper to taste. 5. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. 6. Serve as a protein-packed salad or on whole-grain bread as a sandwich.
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Greek Salad with Grilled Chicken

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Ingredients

2 boneless, skinless chicken breasts

1 cucumber, diced

2 tomatoes, diced

1 red onion, thinly sliced

1/2 cup feta cheese, crumbled

Kalamata olives (optional)

Olive oil

Red wine vinegar

Dried oregano

Salt and pepper to taste

Method

1.

Preheat a grill or grill pan over medium-high heat. Season the chicken breasts with olive oil, dried oregano, salt, and pepper.

2.

Grill the chicken for about 6-8 minutes per side or until cooked through and no longer pink in the center.

3.

While the chicken is grilling, prepare the salad by combining diced cucumber, tomatoes, red onion, feta cheese, and olives in a large bowl.

4.

In a small bowl, whisk together olive oil and red wine vinegar to make the dressing. Drizzle the dressing over the salad and toss to coat.

5.

Once the chicken is cooked, slice it into thin strips.

6.

Serve the Greek salad topped with the grilled chicken strips. 

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