Lemon-Thyme Grilled Chicken Salad

Lemon-Thyme Grilled Chicken Salad Recipe
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

Recipe from

Coastal Living

Recipe Time

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


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


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.


Jackie Mills, R.D.,

May 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note