Rating: 4.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
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  • 1 star values: 0

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.

Jackie Mills, R.D.
Recipe by Coastal Living May 2011

Gallery

Credit: Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary test

prep:
9 mins
chill:
4 hrs
cook:
12 mins
total:
4 hrs 21 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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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