Lemon-Thyme Grilled Chicken Salad |
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Prep Time: 9 Minutes Cook Time: 12 Minutes |
Ready In: 21 Minutes Servings: 1 |
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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 |
Directions:
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.
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