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Mediterranean Chicken Breasts with Warm Arugula & Radicchio Salad

Mediterranean Chicken Breasts with Warm Arugula & Radicchio Salad

Time Involved
< 35 min
# of Ingredients
Skill Level
1 (500g) 
Package (2) PRIME® Marinated Mediterranean Chicken Breasts
1 tbsp (15mL) 
Olive oil
Small red onion, thinly sliced
Clove garlic, minced
1 tbsp (15mL) 
Red wine vinegar
½ cup (125mL) 
Coarsely chopped Kalamata olives
¾ cup (175mL) 
Thinly sliced radicchio
3 cups (750mL) 
2 ½ tbsp (37mL) 
Chopped fresh dill
¼ cup (50mL) 
Crumbled Feta
Black pepper

PREHEAT oven to 375˚F (190˚C).

PLACE chicken breasts on parchment - lined baking sheet and bake for 30 minutes or until internal temperature of the meat reaches 170˚F (77˚C). Set aside and allow to rest for 5 minutes.

MEANWHILE, heat olive oil in a skillet over medium low heat. Add onion and garlic and cook until translucent, about 3 to 5 minutes.

ADD red wine vinegar, olives, radicchio and arugula. Gently toss to combine until arugula is slightly wilted. Remove from heat and set aside.

ADD chopped dill, Feta cheese and season with pepper.

DIVIDE warmed salad between 2 plates and top with sliced chicken breast.

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