Grilled greek chicken salad
Extra virgin olive oil
1¼ tsp, grated
Fresh lemon juice
1 small clove(s), minced
¼ tsp, freshly ground
Uncooked boneless skinless chicken breast
½ pound(s), 2 (1/4-pound) breasts
2 cup(s), shredded, thickly sliced
Canned drained chickpeas
½ cup(s), rinsed
½ cup(s), sliced
Roasted red peppers (packed in water)
¼ cup(s), diced
4 medium, Kalamata variety, sliced
Crumbled feta cheese
2 Tbsp, fresh, chopped
- To make marinade, whisk together water, oil, lemon zest and juice, garlic, salt, and pepper in small bowl. Transfer 2 tablespoons marinade to large zip-close plastic bag. Add chicken to bag. Squeeze out air and seal bag. Turn to coat and refrigerate at least 1 hour or up to 8 hours. Cover and refrigerate remaining marinade to use for dressing.
- Remove chicken from marinade and discard marinade. Spray ridged grill pan with nonstick spray and set over medium-high heat. Place chicken in pan and cook, turning occasionally, until cooked through, about 8 minutes. Cut chicken into thick slices.
- Meanwhile, divide lettuce evenly between 2 plates. Top evenly with chickpeas, cucumber, red peppers, and olives. Top each salad evenly with chicken. Sprinkle evenly with cheese. Stir dill into reserved marinade and drizzle evenly over salads. Serve at once.
- Per serving (1 salad)