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Ingredients
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Chicken Marinade
Salad
Method
Marinating the Chicken
- 1
- 2
Marinate the Chicken
Add the boneless, skinless chicken thighs to the marinade. Ensure all pieces are coated well. Cover and refrigerate for at least 30 minutes, preferably 1-2 hours.
Cooking the Chicken
- 3
Preheat the Grill
Preheat your grill or grill pan over medium-high heat.
- 4
- 5
Rest the Chicken
Transfer the grilled chicken to a plate and let it rest for 5 minutes before slicing.
Preparation of Salad
- 6
Prepare the Salad Ingredients
In a large mixing bowl, add baby kale, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.
- 7
Make the Dressing
In a separate small bowl, whisk together olive oil, red wine vinegar, salt, and black pepper. Adjust seasoning to taste.
- 8
Combine Salad
Pour the dressing over the salad ingredients and toss gently to combine. Add crumbled feta cheese on top.
Serving
- 9
Plate the Dish
Slice the rested chicken and serve it on a plate alongside the kale salad. Drizzle with extra olive oil if desired.
