Grilled Chicken Salad Recipe

1. Pound and season

Pat the chicken breasts dry with paper towels. If breasts are very thick, place them between plastic wrap and pound to an even 1/2–3/4 inch thickness for even cooking.

2. Make the marinade by combining 2 tbs olive oil, 1 tbs lemon juice, minced garlic (finely mince the 2 cloves), 1 tsp dried oregano, 1 tsp salt and 1/2 tsp black pepper in a bowl or zip-top bag.

3. Add the chicken to the marinade and turn to coat. Marinate at room temperature for 15–20 minutes or refrigerate up to 2 hours. If refrigerated, bring to room temperature 15 minutes before grilling.

4. Preheat a grill or grill pan over medium-high heat (about 400°F / 200°C). Oil the grill grates or brush the pan with a little oil.

5. Grill the chicken 4–6 minutes per side (depending on thickness) until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Avoid flipping too often; aim for one flip.

6. Transfer the chicken to a cutting board and let rest 5–7 minutes, then slice thinly against the grain.

7. While chicken is grilling, prepare the vegetables. Rinse and dry the mixed greens and place in a large salad bowl.

8. Halve the cherry tomatoes. Peel (if desired) and slice the cucumber into half-moons to total about 1/2 cup. Thinly slice the red onion into rings or half-rings, measuring about 1/4 cup. Cut the avocado in half, remove the pit, slice or dice and toss with a squeeze of lemon (optional) to slow browning.

9. Add the cherry tomatoes, cucumber, red onion, avocado and crumbled feta to the bowl with the greens. Sprinkle the toasted pine nuts or sliced almonds on top.

10. Make the dressing by whisking 3 tbs extra virgin olive oil, 1 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper in a small bowl until emulsified. Taste and adjust salt, pepper or vinegar as needed.

11. Alternatively, place all dressing ingredients in a jar, seal, and shake vigorously until combined.

12. Just before serving, drizzle about half the dressing over the salad and toss gently to coat the greens and vegetables evenly. Reserve remaining dressing to add at the table if desired.

13. Arrange sliced grilled chicken on top of the dressed salad. Sprinkle any remaining feta and nuts over the chicken. Serve immediately.