Ingredients:

  • 2 tbsp (30 ml) Olive Oil, extra virgin
  • 2 tbsp (30 ml) Lemon Juice, freshly squeezed
  • 2 cloves Garlic, minced
  • 1 tsp (5 ml) Dried Oregano
  • 1/2 tsp (2.5 ml) Dried Thyme
  • 1/4 tsp (1.25 ml) Salt
  • 1/4 tsp (1.25 ml) Black Pepper, freshly ground
  • 4 Boneless, Skinless Chicken Breasts (about 6 oz/170g each)
  • 1 Cucumber, peeled, seeded, and diced
  • 1 Red Bell Pepper, seeded and diced
  • 1 pint (about 2 cups/450g) Cherry Tomatoes, halved
  • 1/2 Red Onion, thinly sliced
  • 1/2 cup (80g) Kalamata Olives, pitted and halved
  • 4 oz (115g) Feta Cheese, crumbled
  • 3 tbsp (45 ml) Olive Oil, extra virgin
  • 2 tbsp (30 ml) Lemon Juice, freshly squeezed
  • 1 tbsp (15 ml) Red Wine Vinegar
  • 1 tbsp (15 ml) Fresh Parsley, chopped
  • 1 tbsp (15 ml) Fresh Mint, chopped
  • 1/2 tsp (2.5 ml) Dried Oregano
  • 1/4 tsp (1.25 ml) Salt
  • 1/4 tsp (1.25 ml) Black Pepper, freshly ground

Instructions:

  1. Whisk together the marinade ingredients in a bowl. Place chicken breasts in a resealable bag or shallow dish. Pour marinade over chicken, ensuring it is evenly coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
  2. While the chicken marinates, chop all the vegetables for the salad and set aside. Crumble the feta cheese and set aside.
  3. In a small bowl, whisk together all vinaigrette ingredients until well combined. Taste and adjust seasonings as needed.
  4. Preheat the grill to medium-high heat. Remove chicken from marinade and discard the marinade. Grill chicken for 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing.
  5. In a large bowl, combine the chopped vegetables, olives, and feta cheese.
  6. Slice the grilled chicken breasts into strips or bite-sized pieces.
  7. Add the sliced chicken to the salad. Drizzle with the lemon-herb vinaigrette and toss gently to combine. Serve immediately.