Grilled Chicken Salad
Meanwhile, in a small bowl, whisk vinegar, parsley, and remaining 5 Tbsp oil; season with salt and pepper.
Ingredients :
- 2 boneless, skinless chicken breasts
- 1 tsp. dried oregano
- 1 tsp. ground coriander
- Kosher salt
- Freshly ground black pepper
- 7 Tbsp. extra-virgin olive oil, divided
- 1/4 cup red wine vinegar
- 1 Tbsp. finely chopped fresh parsley
- 4 romaine hearts, chopped
- 3 Persian cucumbers, thinly sliced
- 2 avocados, thinly sliced
- 1 cup grape or cherry tomatoes, halved
- 1/2 cup halved pitted Kalamata olives
- 4 oz. feta, crumbled
Directions :
- Prepare a grill for medium-high heat; preheat 5 minutes (or heat a grill pan over medium-high heat). In a medium bowl, sprinkle chicken all over with oregano and coriander; season with salt and pepper. Add 2 Tbsp. oil, then toss to coat.
- Grill chicken, covered, turning halfway through, until slightly charred and an instant-read thermometer inserted into thickest part registers 165°, about 8 minutes per side. Transfer to a cutting board, let rest 5 minutes, then thinly slice.
- Meanwhile, in a small bowl, whisk vinegar, parsley, and remaining 5 Tbsp oil; season with salt and pepper.
- Divide lettuce, cucumbers, avocado, tomatoes, olives, and feta among bowls. Top with chicken, then drizzle with dressing.
