ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Lemon-Thyme Grilled Chicken Salad

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Prep time 9 mins
Chill time 4 hrs
Cook time 12 mins
Yield Makes 4 servings
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.

Ingredients

  • 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
  • Feta Dressing
  • Crumbled feta cheese, toasted pine nuts, flatbread crackers

How to Make It

  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.