Lemon-Thyme Grilled Chicken Salad

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Ingredients:

  • 2 tablespoons olive oil
  • 2 teaspoons minced fresh thyme
  • garlic cloves, minced 
  • 1 teaspoon lemon zest
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • (6-ounce) boneless, skinless chicken breasts 
  • 6 cups mixed salad greens 
  • Feta Dressing- See Below
  • Crumbled feta cheese, toasted pine nuts, flatbread crackers

Preparation

  1. 1. Combine first 6 ingredients in a large, heavy-duty zip-top plastic bag. Add chicken and seal bag, turning to coat. Refrigerate at least 4 hours.
  2. 2. Preheat grill to medium-high (350° to 400°). Remove chicken from marinade, discarding marinade. Grill, on greased grill rack, 6 minutes on each side or until cooked through. Let chicken cool slightly before cutting into thin slices.
  3. 3. Toss salad greens with 1/4 cup Feta Dressing, and divide among 4 salad plates. Place chicken slices on greens, and top with feta cheese and toasted pine nuts. Serve with flatbread crackers and remaining dressing.
  • 2 tablespoons white wine vinegar
  • 1 teaspoon honey
  • garlic clove, minced 
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup olive oil 
  • 1/4 cup crumbled feta cheese
  • 2 teaspoons minced fresh thyme

Preparation

  1. Whisk together first 6 ingredients in a bowl; slowly whisk in olive oil. Stir in feta and thyme.
  2. SOURCE: MyRecipes