Cran Feta Salad With Grilled Chicken Recipe

Pound and marinate

If chicken breasts are very thick, butterfly or pound to an even 1/2-inch thickness. Pat dry. In a bowl combine 2 tbs olive oil, 1 tbs lemon juice, minced garlic, dried oregano, 3 tsp salt and 1 tsp black pepper. Add chicken and coat evenly. Marinate at room temperature for 15 minutes or in refrigerator up to 2 hours.

Grill or pan-sear

Preheat grill to medium-high (about 400°F / 200°C) or heat a heavy skillet over medium-high heat with 1 tbs oil. Remove excess marinade from chicken. Grill 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. If using skillet, sear 4–6 minutes per side, then reduce heat and cook until done. Transfer to a cutting board and let rest 5 minutes before slicing thinly against the grain.

Place chopped strawberries, 3 tbs olive oil, 2 tbs apple cider vinegar, 1 tbs honey (or maple), 1/2 tsp Dijon, 1/2 tsp salt and 1/4 tsp black pepper in a blender or food processor. Blend until smooth and emulsified. Taste and adjust sweetness or acidity: add more honey for sweetness or a splash more vinegar for brightness. If dressing is too thick, thin with 1–2 tbs water. Chill until ready to use (can be made up to 24 hours ahead).

Place 6 cups mixed greens in a large bowl or divide among plates. Scatter 3 tbs dried cranberries, 3 oz crumbled feta, thinly sliced 1/4 red onion, 1/2 sliced cucumber (if using) and 1/4 cup toasted nuts over the greens. Slice the rested grilled chicken into 1/4-inch strips and arrange over the salad.

Drizzle the strawberry vinaigrette over the assembled salad — about 2–3 tbs per serving, or toss gently to coat. Taste and season with additional salt and pepper if needed. Serve immediately.