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After grilling your chicken, it's essential to let it rest for a few minutes before slicing. This step is crucial as it allows the juices to redistribute throughout the meat, resulting in a more flavorful and moist chicken. If you slice the chicken immediately after grilling, the juices will run out, leaving you with dry pieces. Ideally, let your grilled chicken rest on a cutting board, covered loosely with aluminum foil, for about 5 to 10 minutes. While the chicken rests, you can prepare the salad and dressing, ensuring a seamless assembly once the chicken is ready.

Grilled Greek Chicken Salad

Discover the vibrant flavors of Grilled Greek Chicken Salad, a delicious and nutritious Mediterranean dish perfect for any occasion. This salad features tender marinated chicken paired with fresh greens, juicy tomatoes, crunchy cucumbers, and creamy feta, all drizzled with a zesty homemade dressing. Enjoy a balanced meal rich in protein, healthy fats, and essential nutrients, making it ideal for health-conscious eaters. Experience the taste of Greece from the comfort of your home!
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Ingredients
  

For the Chicken Marinade:

1 lb boneless, skinless chicken breasts

3 tablespoons olive oil

2 tablespoons red wine vinegar

2 tablespoons fresh lemon juice

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon salt

½ teaspoon black pepper

For the Salad:

6 cups mixed greens (spinach, arugula, romaine)

1 cup cherry tomatoes, halved

1 cucumber, diced

½ red onion, thinly sliced

1 cup Kalamata olives, pitted

1 cup feta cheese, crumbled

Fresh parsley, chopped (for garnish)

For the Dressing:

¼ cup olive oil

2 tablespoons red wine vinegar

1 tablespoon Dijon mustard

1 teaspoon honey

1 clove garlic, minced

Salt and pepper to taste

Instructions
 

Marinate the Chicken: In a bowl, whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano, salt, and black pepper. Add the chicken breasts and coat well. Cover and refrigerate for at least 30 minutes, up to 2 hours for best flavor.

    Preheat the Grill: Preheat your grill to medium-high heat.

      Grill the Chicken: Remove the chicken from the marinade, discarding the marinade. Grill the chicken for about 6-7 minutes on each side or until fully cooked through (internal temperature should reach 165°F). Remove from the grill and let it rest for 5 minutes before slicing.

        Prepare the Salad: In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese.

          Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and pepper. Adjust seasoning to taste.

            Assemble the Salad: Slice the grilled chicken and place it over the salad. Drizzle with the dressing and toss gently to combine.

              Garnish and Serve: Sprinkle fresh parsley on top for a burst of color and flavor. Serve immediately and enjoy!

                Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings