Ingredients
For the Salad
- 2 romaine lettuce hearts chopped
- 8 oz sweet baby tomatoes grape or cherry
- 1 large avocado
- 4 oz feta
- ½ English cucumber
- ¼ cup pitted Kalamata olives
- 1 large sweet pepper or a red bell pepper
- ½ medium red onion
- ⅓ cup extra-virgin olive oil
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- ½ tsp dried oregano
- salt to taste
- freshly ground black pepper to taste
For the Grilled Chicken
- 4 chicken breasts about 5-6 oz each
- 1 lemon zest from one lemon
- 2 tbsp of olive oil
- ¼ tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp ground black pepper
Instructions
Prep and Grill the Chicken
- First, flatten the chicken breasts so that they’re of an even thickness.
- Then, season the chicken breasts with salt, pepper, and garlic powder. Sprinkle the lemon zest and drizzle the olive oil, making sure to coat the chicken breast in oil. Set it aside while you prep everything for the salad.
- Assemble the salad before grilling the chicken (see below). You can cook the chicken on a grill outside or on a grill pan indoors. For the pan, put it on medium-high heat. Once the pan is hot, add the chicken and cook on both sides until cooked through. The chicken is cooked through when it reaches an internal temperature of 165°F (74°C) in the thickest part. For a 5-6 oz chicken breast that’s been flattened to an even thickness, it can take about 3-4 minutes per side. Once the chicken is cooked, remove it to a warm plate and let it rest for about 3-4 minutes before slicing it or chopping it and serving it on top of the salad.
Make the Salad
- Prep all the salad ingredients: Halve the sweet baby tomatoes. Halve the sweet pepper, remove the seeds, and chop it. If using a cucumber that has thick and rough skin, peel it first. Then, chop the cucumber. Thinly slice the red onion. Halve the avocado, remove the pit, and chop the avocado flesh. Crumble the feta.
- Make the salad dressing by whisking together the olive oil, dried oregano, mustard, lemon juice, and a pinch of salt and ground black pepper. Toss the salad with the dressing.
- Divide the salad among four serving plates. Serve with the grilled chicken on top.