Overview
A fresh Mediterranean-inspired salad with grilled chicken, crisp cucumbers, tomatoes, feta cheese, Kalamata olives, and a zesty lemon-oregano dressing. Ready in about 30 minutes and serves 4.
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30 minutes total, 4 servings, 13 ingredients.
In a small bowl, whisk together 1/4 cup olive oil, 1/4 cup lemon juice, minced garlic, oregano, salt, and pepper to make the marinade-dressing. Reserve half (about 1/4 cup) for the salad dressing.
Place chicken breasts in a shallow dish or resealable bag. Pour half of the marinade over the chicken, turning to coat. Let marinate for 10-15 minutes at room temperature while you prepare the vegetables and preheat the grill.
Thinly slice the cucumbers, chop the tomatoes, and slice the red onion. Set aside.
Preheat grill to medium-high heat (about 400°F).
Remove chicken from marinade (discard used marinade). Grill chicken 6-7 minutes per side, until internal temperature reaches 165°F. Transfer to a plate, tent with foil, and let rest 5 minutes. Slice thinly.
In a large bowl, toss mixed greens, cucumbers, tomatoes, red onion, and olives with the reserved dressing.
Divide salad among 4 plates. Top with sliced chicken and crumbled feta. Serve immediately.
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