Chicken Breast with Feta, Celery and Radish Salad

Total Time:
30 min
10 min
20 min
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 4 boneless skinless chicken breasts (about 1 1/2 pounds)
  • Kosher salt and freshly ground black pepper
  • 1 romaine lettuce heart, torn into bite-size pieces (about 4 cups)
  • 2 ribs celery, thinly sliced
  • 6 radishes, quartered
  • 3 ounces fresh feta, crumbled
  • 1 lemon, quartered
  • 1. Preheat an oven to 350 degrees F. Heat 2 tablespoons olive oil a large non-stick ovenproof skillet, swirling to fully coat pan, over medium-high heat. Season chicken breast with salt and pepper and place in skillet, smooth side down, and cook without disturbing until brown and crisp, about 3 to 4 minutes. Turn over and cook 1 minute more.

  • 2. Transfer skillet to oven and roast until meat internal temperature registers 165F. on an instant read thermometer, about 8 to 10 minutes more. Transfer chicken to a plate and let rest for 5 minutes

  • 3. Divide romaine, celery, radishes, and feta among 4 plates. Drizzle about 3/4 tablespoon olive oil over each salad and season with salt and pepper. Slice chicken, divide among plates and serve alongside salad with a lemon wedge.

  • Copyright 2009 Television Food Network, G.P. All rights reserved

  • Calories: 382

  • Total Fat: 20 grams

  • Saturated Fat: 5.5 grams

  • Total Carbohydrate: 6 grams

  • Protein: 43 grams

  • Sodium: 499 milligrams

  • Cholesterol: 118 milligrams

  • Fiber: 2 grams

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