Grilled Chicken Salad Recipe

Make marinade

In a bowl or resealable bag combine 3 tbs olive oil, 2 tbs lemon juice, 2 minced garlic cloves, 1 tsp Dijon mustard, 1 tsp dried oregano, 1 tsp salt and 1/2 tsp black pepper. Whisk or shake until emulsified.

Marinate chicken

Place 1 lb chicken breasts between plastic wrap and pound to even thickness (about 1/2 inch). Add chicken to the bowl or bag with marinade, turning to coat. Refrigerate 20–30 minutes (or up to 2 hours).

Preheat grill or pan

Preheat an outdoor grill to medium-high (about 400°F / 200°C) or heat a heavy skillet/grill pan over medium-high heat. Oil the grill grates or brush 1 tsp olive oil on the pan.

Grill the chicken

Remove chicken from marinade and let excess drip off. Grill chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and exterior has good char marks. Transfer to a cutting board and rest 5 minutes before slicing.

While chicken rests, whisk together 3 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 1 tbs lemon juice, 1 tsp honey (or maple syrup), 1/2 tsp Dijon mustard, 1/2 minced garlic clove, 1/4 tsp salt and 1/4 tsp black pepper in a small bowl until combined. Taste and adjust seasoning.

In a large bowl, combine 6 cups mixed salad greens, 1 cup halved cherry tomatoes, 1 cup sliced cucumber, 1/4 cup thinly sliced red onion and 1/4 cup fresh basil leaves if using. Toss gently to combine.

Slice the rested chicken into 1/2-inch strips. Arrange sliced chicken on top of the salad bed.

Scatter 1/2 cup crumbled feta and sliced avocado over the salad.

Drizzle the prepared dressing over the salad (use about half first, toss, and add more to taste). Squeeze the lemon wedge over the chicken and salad for brightness.

Serve immediately, with extra dressing on the side if desired.