Grilled Chicken and Feta Salad
Salad greens topped with grilled, marinated chicken, feta cheese, cucumbers, cherry tomatoes, and topped with a Dill Vinaigrette.
Ingredients
For the Dill Dressing:
- ½ cup extra virgin olive oil
- 2 tbsp. lemon juice
- 1 tbsp. red wine vinegar
- 2 tbsp. fresh dill
- 1 tsp. honey
- 2 tbsp. Parmesan cheese
- ¼ tsp. each kosher salt and black pepper
For the Salad:
- 4 cups baby arugula
- 1 cup halved grape tomatoes
- 1 cup chopped orange pepper
- ½ cup sliced purple onion
- 1 cup sliced cucumbers
- 1 cup chopped feta cheese
For the Grilled Chicken:
- 1 tsp. garlic powder
- 1 tsp. paprika
- 1 tsp. cumin powder
- 1 tsp. dried oregano
- ¼ tsp. black pepper
- juice and zest of 1 lemon
- 1 tbsp. extra virgin olive oil
- 2 boneless, skinless chicken breasts
Instructions
- Start by preparing the chicken: Mix together all the spices in a small bowl. Cut the breasts in half vertically, and then horizontally, so that you have 8 pieces all together. Heat a grill pan on medium heat and cook the chicken on both sides until cooked through, for about 7 minutes. Sprinkle the chicken with the lemon zest and lemon juice. Place in the refrigerator to chill up while you prepare the rest of the ingredients.
- Next, make the Dill Dressing: Place all the ingredients in a small jar and shake them together.
- Place the lettuce in a large bowl, and top with the chicken, feta cheese and vegetables. Toss with as much dressing as you like.
Nutrition
Calories: 380kcal
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