Lemon-Thyme Grilled Chicken 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

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.