Ingredients:
For the Chicken Marinade:
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 3 cloves garlic, minced
- Juice of 1 lemon
- 1 tablespoon red wine vinegar
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
For the Salad:
- 6 cups mixed greens (such as romaine, arugula, and spinach)
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions:
- Marinate the Chicken:
- In a bowl, whisk together the olive oil, garlic, lemon juice, red wine vinegar, oregano, thyme, basil, salt, and pepper.
- Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 30 minutes, preferably 2-4 hours.
- Grill the Chicken:
- Preheat your grill to medium-high heat.
- Remove the chicken from the marinade and grill for 5-7 minutes on each side or until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F (75°C).
- Let the chicken rest for a few minutes before slicing it.
- Prepare the Salad:
- In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and parsley.
- Make the Dressing:
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, oregano, salt, and pepper until well combined.
- Assemble the Salad:
- Slice the grilled chicken breasts and arrange them on top of the salad.
- Drizzle the dressing over the salad just before serving, and toss gently to combine.
Enjoy your Grilled Greek Chicken Salad!
