Lemon-Thyme Grilled Chicken Salad

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.

Yield: Makes 4 servings
Recipe from Coastal Living

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Recipe Time

Cook Time:
Prep Time:
Chill: 4 Hours


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

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.
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