Ingredients
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2
heads of Bibb or Boston lettuce, trimmed, rinsed, and dried
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1
pound chicken breast, roasted or sauteed and cut into cubes
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3
hard-boiled eggs, sliced
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½
cup Mina pitted green or purple Beldi olives, whole or halved
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2
avocados, cubed
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1 ½
cups cherry tomatoes, halved
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½
small red onion, sliced
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3
mini cucumbers, sliced
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¾
cup roasted corn
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¾
cup crumbled feta
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¼
Mina extra-virgin olive oil
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1
Mina preserved lemon, finely chopped
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1
tablespoon Dijon mustard
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¼
oregano (optional)
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Juice of half a lemon
Preparation
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Step 1
On a large round or oval serving plate, create a bed of lettuce leaves. Arrange the chicken, eggs, olives, avocados, cherry tomatoes, onion, cucumbers, corn, and feta into sections.
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Step 2
In a small bowl, whisk together the olive oil, preserved lemon, lemon juice, Dijon mustard, and oregano. Drizzle over the salad and serve. Enjoy!
