Lemon-Thyme Grilled Chicken Salad

Coastal Living
Lemon-Thyme Grilled Chicken SaladRecipe
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Top mixed greens with slices of grilled chicken, crumbled feta cheese, and a zesty feta dressing to create a fresh and filling main dish salad.
Makes 4 servings


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


Prep: 9 Minutes
Chill: 4 Hours
Cook: 12 Minutes

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. 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. 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.

Created date

April 2011