Nichole and her little helper, Micah, make a zesty Mediterranean salad that is perfectly delicious.

This chicken salad is lemony and salty. It will make you feel as if you’re eating on a Mediterranean island overlooking the sea.


4 cups shredded cooked chicken

3.5 ounces capers, drained

¼ cup Kalamata olives

¼ sliced red onion

½ steamed French green beans

½ cup lemon juice

¼ cup olive oil

Salt, pepper, oregano, and garlic powder to taste


Place on a bed of microgreens

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