Grilled Chicken Salad Recipe

Prepare marinade

In a shallow bowl, whisk together 2 tbs olive oil, minced garlic, 1 tbs lemon juice, dried oregano, 1 tsp salt and 1/2 tsp black pepper.

Marinate chicken

Place the 2 chicken breasts between plastic wrap and pound to an even thickness (about 1/2 inch). Add chicken to the marinade, turning to coat. Let rest at room temperature for 15 minutes or refrigerate up to 2 hours.

Grill chicken

Preheat grill or grill pan over medium-high heat. Oil the grates or pan lightly. Grill chicken 4-6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a cutting board and let rest 5 minutes, then slice thinly across the grain.

Whisk together 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 seasoning. Set aside.

In a large bowl, combine chopped romaine (6 cups) and mixed baby greens (2 cups). Add halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.

Drizzle about half of the dressing over the greens and toss gently to coat. Add sliced grilled chicken and avocado slices on top.

Sprinkle crumbled feta and toasted nuts if using. Serve immediately with remaining dressing on the side.