Grilled Lemon Herb Chicken Salad with Feta

Ingredients

• 4 boneless skinless chicken breasts
• 3 tablespoons olive oil
• 2 tablespoons lemon juice, freshly squeezed
• 2 cloves garlic, minced
• 1 tablespoon fresh oregano, chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon lemon zest
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8 cups mixed salad greens
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1/2 red onion, thinly sliced
• 3/4 cup feta cheese, crumbled
• 1/2 cup kalamata olives
• 1/2 cup lemon vinaigrette

Method

1. 1

   In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, parsley, lemon zest, salt, and pepper.

2. 2

   Place chicken breasts in a shallow dish or zip-top bag, pour marinade over them, and turn to coat evenly.

3. 3

   Cover and refrigerate to marinate, turning once halfway through.

4. 4

   Preheat a grill or grill pan over medium-high heat and lightly oil the grates.

   10:00 · preheat grill
5. 5

   Remove chicken from marinade, letting excess drip off, and grill until well charred on the first side.

   6:00 · grill first side
6. 6

   Flip chicken and grill until internal temperature reaches 165°F and juices run clear.

   6:00 · grill second side
7. 7

   Transfer chicken to a cutting board and rest before slicing.

   5:00 · rest chicken
8. 8

   In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, feta, and kalamata olives.

9. 9

   Slice the rested chicken against the grain into strips.

10. 10

    Divide the salad among four plates, top with sliced chicken, and drizzle with lemon vinaigrette just before serving.