Grilled Greek Chicken Salad

Grilled-Greek-Chicken-Salad-Recipe
Grilled Greek Chicken Salad
Serves 4
Write a review
Print
Ingredients
  1. ½ cup olive oil
  2. ¼ cup balsamic vinegar
  3. 1 tablespoon lemon zest
  4. 2 teaspoons Dijon mustard
  5. 1 teaspoon salt
  6. 1 teaspoon garlic powder
  7. ½ teaspoon dried thyme
  8. ½ teaspoon ground black pepper
  9. 2 pounds boneless skinless chicken breasts
  10. 2 (10-ounce) bags chopped romaine lettuce
  11. 4 plum tomatoes, sliced
  12. 1 red bell pepper, chopped
  13. 1 English cucumber, chopped
  14. 1 (4-ounce) container crumbled feta cheese
  15. 1 (2.25-ounce) can sliced black olives, drained
  16. Creamy Balsamic Dressing (recipe follows)
Instructions
  1. In a large resealable plastic bag, combine olive oil and next 7 ingredients. Add chicken, and seal bag, turning to coat. Refrigerate for at least 4 hours or up to overnight.
  2. Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high (350° to 400°).
  3. Remove chicken from bag, discarding marinade. Grill chicken, covered with grill lid, for 6 minutes per side or until done. Let stand for 5 minutes; thinly slice.
  4. In a large bowl, toss together lettuce and next 5 ingredients. Divide among serving plates, and top with chicken and Creamy Balsamic Dressing.
Paula Deen Magazine https://www.pauladeenmagazine.com/
Creamy Balsamic Dressing
Write a review
Print
Ingredients
  1. ¹⁄³ cup balsamic vinegar
  2. 1 tablespoon minced shallot
  3. 1 tablespoon fresh lemon juice
  4. 1 teaspoon Dijon mustard
  5. ½ teaspoon sugar
  6. ½ teaspoon dried thyme
  7. ¼ teaspoon salt
  8. ¼ teaspoon garlic powder
  9. ¼ teaspoon ground black pepper
  10. ¾ cup olive oil
Instructions
  1. In the container of a blender, combine vinegar and next 8 ingredients. With blender running, add oil in a slow, steady stream until well combined. Cover and refrigerate for up to 5 days.
Paula Deen Magazine https://www.pauladeenmagazine.com/