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Mediterranean Grilled Chicken Salad
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This Grilled Chicken Salad is everything you could hope for in a light lunch. Packed with tender chicken, avocado, feta, cucumber and tomato, this salad is A+!
Ingredients
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oz
ml
2 boneless skinless chicken breasts (about 1 1/4 pounds)
1 tsp. ground coriander
1 tsp. dried oregano
Kosher salt
Freshly ground black pepper
5 tbsp. extra-virgin olive oil
4 tbsp. red wine vinegar
1 tbsp. freshly chopped parsley
4 romaine hearts, chopped
3 Persian cucumbers, thinly sliced
1 c. grape or cherry tomatoes, halved
2 avocados, sliced
4 oz feta, crumbled
0.5 c. pitted kalamata olives, halved
Instructions
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1.
Heat grill to medium-high. Season chicken with coriander, oregano, salt, and pepper. Grill, covered, turning halfway through, until slightly charred and the thickest part of the breast registers 165ºF when probed with a thermometer, 18 to 22 minutes. Let rest for another 5 minutes, then slice.
2.
Meanwhile, make dressing. Whisk olive oil, red wine vinegar, and parsley in a small bowl and season with salt and pepper.
3.
Divide lettuce, cucumbers, tomatoes, avocado, feta, and olives among four serving bowls. Top with sliced chicken, then drizzle with dressing.