Garlic Herb and Feta Salad with Grilled Chicken
A delicious and nutritious summery meal.
Ingredients
For the Grilled Chicken and Salad
- 2 boneless skinless chicken breast
- 2 Tbsp extra-virgin olive oil
- 2 cloves garlic, minced
- 1/2 tsp thyme
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 small red onion, sliced in 1/4" slices
- 2 heads romaine or head lettuce chopped
- tomatoes, sliced to taste
- olive oil, to taste, for salad
For the Feta Topping
- 7 oz feta
- 1/4 c sour cream or Greek yogurt
- 1 clove garlic, minced
- 1/8 c parsley
- 1/8 c dill
- lemon juice, to taste
- 2-3 green onions sliced
Instructions
For the Feta Mixture:
- Add feta, yogurt (or sour cream), garlic, dill, and parsley to a food processor and blend on high until mixed. Wipe down sides as needed.
- Transfer to a bowl to place on top of salad.
For the Grilled Chicken:
- Combine the chicken, olive oil, garlic, thyme, oregano, and salt and pepper in either a shallow pan or large zip lock baggie. Coat chicken completely, cover, and refrigerate for 1-4 hours.
- Preheat grill. Spray racks with cooking spray so items won't stick. Drizzle red onion slices with olive oil and season with salt and pepper.
- Place chicken breasts on grill and cook for about 6 minutes. Flip and cook the other side. Place red onions on grill and flip once - they will have grill marks and become soft (you may remove early if needed and save for salad). Continue grilling until chicken reaches an internal temperature of 160° to 165°F. Remove from grill.
- Combine chopped lettuce, tomatoes, and green onion in a bowl and drizzle with some olive oil and bit of lemon juice. You could choose any favorite salad additions. Toss to coat.
- Serve salad on plate. Add feta mixture, grilled onions, and top with sliced chicken. Enjoy!
