Mindful Mediterranean Grilled Chicken Salad



  •  2 T olive oil

  • Juice of 1 fresh lemon

  • 2 T red wine vinegar

  • 2 T fresh chopped parsley

  • 2 tsp dried basil

  • 2 tsp fresh garlic, minced

  • 1 tsp dried oregano

  • 1 tsp sea salt

  • pepper, to taste

  • 1 lb. chicken breasts


  •  6 cups Romaine leaves, chopped

  • 1 large cucumber, diced

  • 2 tomatoes, diced

  • 1 red onion, sliced thin

  • ½ avocado, sliced

  • ⅓ cup Kalamata olives

  • Fresh lemon wedges, to serve



  1. Whisk all of the marinade/dressing ingredients in a glass mixing bowl. Pour out/separate half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.

  2. Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). Meanwhile, prep all the veggies for the salad and place them on a large platter or bowl.

  3. Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill over medium-high heat. Grill chicken on both sides until browned and completely cooked through.

  4.  Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining dressing and mix well. Serve with lemon wedges.

Serves 4

 Nutrition:  Calories  337  Carbs 25g  Protein 30.1g  Fat 16.5  Fiber  10.4g  Sugar 8.1g



High Vibration Chicken Salad

  • 2 cups shredded chicken – or rotisserie (I prefer shredded chicken)

  • 1/2 avocado

  • 1/2 tsp garlic powder

  • 1/2 tsp salt

  • 1/2 tsp pepper

  • 2 tsp lime juice

  • 1 tsp fresh cilantro

  • 1 tsp dijon mustard (optional)

  • 1/8 cup mayo

  • 1/2 cup plain Greek Yogurt or almond (Kite Hill Almond Yogurt or So Delicious Coconut Yogurt)



Mix everything together including avocado and let sit to marry the flavors.  Serve over a bed of bibb lettuce or mixed greens. 

Servings 2   

Nutrition:  Calories 302  Carbs 9.7g  Protein 28.6g  Fat 18.6  Fiber  3.1g  Sugar 3.1g



Yummy Insta Pot Chicken Curry Salad

  • 2 cups low-sodium chicken broth or you can use water as well

  • 2.5 lbs. chicken

  • ¼ cup walnuts

  • 1 cup low fat or nonfat yogurt – I used Forager Cashew Yogurt (Dairy Free, Soy Free and Gluten Free)

  • 4 T mayonnaise (I used avocado mayo)

  • 2 teaspoons curry powder

  • 1 tsp dijon mustard (optional)

  • ½ cup halved grapes

  • ½ cup cilantro (you can leave out)

  • Salt and Pepper to taste


1.     Place chicken breasts in inner pot of instant pot.

2.     Add in 2 cups chicken broth or water.

3.     Season with salt.

4.     Set pressure cooker to 6 minutes on high pressure and turn the valve to seal in the steam.

5.     It will take less than 10 minutes for your pressure cooker to reach pressure.

6.     Once cook time has elapsed, let the pressure release naturally for 5 minutes, and do a quick release.

7.     Remove the meat from the liquid and let rest for 5-10 minutes.

You determine cook time based on size of individual breasts, not total pounds. This recipe was developed using organic chicken breasts which tend to run smaller than conventional chicken breasts.

·       6 ounce chicken breasts 6 minutes on high pressure for fresh/ 10 minutes on high pressure for frozen

·       8 ounce chicken breasts 7 minutes on high pressure for fresh/11 minutes on high pressure for frozen

·       10 ounce chicken breasts 8 minutes on high pressure for fresh/12 minutes on high pressure for frozen

As for how to determine size, 1 pound is 16 ounces. So if you had a pound and a half package that is a total of 24 ounces. If there are 4 chicken breasts, you would divide 24 by 4. This tells you each breast would weight about 6 ounces each.


  1. Whisk all ingredients together in a medium bowl until combined. Taste, and season with extra salt, pepper, and/or lemon juice if needed.

  2. Place on top of salad greens or you can use on your favorite bread!

  3. Serve immediately, or store in a sealed container for up to 4 days.


Nutrition: 6 servings, 1 cup chicken salad and 1 1/4 cups greens

Calories 318  Protein 43.2g  Carbs 6.2g  Fat 16g