Grilled Chicken Greek Salad
This is a light, zesty take on greek salad. I put to use some colorful cherry and roma tomatoes, and fresh mint from my garden for this summer dish.
The chicken is marinated in lemon juice, olive oil and salt and pepper and it turns out juicy and delicious. It is served on top of fresh baby greens, with olives and feta cheese. The dressing is a red wine vinaigrette that has a touch of honey
Here's what you will need to serve six:
4 tablespoons olive oil
1 1/2 lbs. boneless skinless chicken breasts or thighs
6 oz of fresh baby greens, or spring mix
Multi-colored cherry tomatoes halved or quartered
1 Roma tomato cut up
4 oz feta cheese
1/4 cup torn mint leaves
2 oz chopped pitted kalamata olives
2 oz pitted whole green olives
For the dressing:
2 Tablespoons olive oil
4 teaspoons red wine vinegar
1/3 cup finely chopped red onion
1 large clove garlic finely chopped
1/2 teaspoon each of salt and pepper
1 teaspoon honey
Mix all together and place in sealed container.
Marinate the chicken for at least 2 hours in 2 Tablespoons olive oil, zest and juice of one lemon, 1/2 teaspoon each of salt and pepper. After it has marinated, grill on medium-high heat until it reaches an internal temperature of 165. Be sure to leave it on the first side long enough to get grill marks.
To assemble, start with the greens, add the mint, tomatoes, and olives. Slice the grilled chicken pieces diagonally and place on salad. Sprinkle with the feta cheese. Drizzle with the dressing (be sure to shake it up).