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Prepare the chicken marinade: In a medium bowl, whisk together 1/4 cup olive oil, 2 tablespoons lemon juice, dried oregano, dried thyme, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the boneless, skinless chicken breasts to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.

Preheat your grill or grill pan to medium-high heat (approximately 400-450°F). Lightly oil the grill grates to prevent sticking.

Remove chicken from the marinade, discarding any excess marinade. Place chicken on the preheated grill. Grill for 6-8 minutes per side, or until the internal temperature reaches 165°F and the chicken is cooked through with nice grill marks. Cooking time may vary based on chicken thickness.

Once cooked, transfer the grilled chicken to a cutting board and let it rest for 5 minutes. This helps keep the chicken juicy. After resting, slice the chicken breasts into strips or dice them into bite-sized pieces.

While the chicken rests, prepare the lemon vinaigrette: In a small bowl, whisk together 1/4 cup extra virgin olive oil, 3 tablespoons lemon juice, Dijon mustard, honey (or maple syrup), 1/4 teaspoon salt, 1/8 teaspoon black pepper, and chopped fresh parsley (or dill) until well combined and emulsified.

Assemble the salad: In a large serving bowl, combine the mixed greens, halved cherry tomatoes, sliced or diced cucumber, thinly sliced red onion, crumbled feta cheese, and diced avocado. Add the sliced grilled chicken.

Drizzle the lemon vinaigrette over the salad and toss gently to ensure all ingredients are evenly coated. Serve immediately.


Prepare the chicken marinade: In a medium bowl, whisk together 1/4 cup olive oil, 2 tablespoons lemon juice, dried oregano, dried thyme, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the boneless, skinless chicken breasts to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.

Preheat your grill or grill pan to medium-high heat (approximately 400-450°F). Lightly oil the grill grates to prevent sticking.

Remove chicken from the marinade, discarding any excess marinade. Place chicken on the preheated grill. Grill for 6-8 minutes per side, or until the internal temperature reaches 165°F and the chicken is cooked through with nice grill marks. Cooking time may vary based on chicken thickness.

Once cooked, transfer the grilled chicken to a cutting board and let it rest for 5 minutes. This helps keep the chicken juicy. After resting, slice the chicken breasts into strips or dice them into bite-sized pieces.

While the chicken rests, prepare the lemon vinaigrette: In a small bowl, whisk together 1/4 cup extra virgin olive oil, 3 tablespoons lemon juice, Dijon mustard, honey (or maple syrup), 1/4 teaspoon salt, 1/8 teaspoon black pepper, and chopped fresh parsley (or dill) until well combined and emulsified.

Assemble the salad: In a large serving bowl, combine the mixed greens, halved cherry tomatoes, sliced or diced cucumber, thinly sliced red onion, crumbled feta cheese, and diced avocado. Add the sliced grilled chicken.

Drizzle the lemon vinaigrette over the salad and toss gently to ensure all ingredients are evenly coated. Serve immediately.
