Greek Salad With Grilled Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Postworkout salad. Prep: 20 minutes; Cook: 4 minutes; Stand: 5 minutes. Ingredients:
3 tablespoons extra-virgin olive oil |
2 tablespoons fresh lemon juice |
1 teaspoon honey |
3/4 teaspoon kosher salt, divided |
1/4 teaspoon ground black pepper, divided |
olive oil cooking spray |
12 ounces skinless, boneless chicken breast |
1 1/2 pounds plum tomatoes, halved, seeded, and quartered (about 6–8 tomatoes) |
1/2 large seedless cucumber, halved lengthwise and thinly sliced |
1/2 small red onion, thinly sliced |
3 ounces feta cheese, crumbled |
1/3 cup pitted kalamata olives, halved |
3 tablespoons chopped fresh mint, divided |
4 cups torn romaine lettuce |
Directions:
1. Whisk together the olive oil, lemon juice, and honey. Add 1/2 teaspoon salt and 1/8 teaspoon pepper; set aside.
2. Heat a grill pan to high. Lightly coat chicken with olive oil spray, and season with remaining salt and pepper; cook over high heat 2 minutes per side or until just cooked through. Transfer to a cutting board; let stand 5 minutes.
3. In a serving bowl, toss tomatoes, cucumber, onion, feta, olives, and half the mint with vinaigrette. Slice chicken into 1/2-inch strips, add to salad, and toss gently. Place 1 cup romaine on each of 4 plates, top with chicken mixture and remaining mint.
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