Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 3/4 cup olive oil
- 1 Tbsp. Dijon mustard
- 1 lemon, zested and juiced
- 2 Tbsp. red wine vinegar
- 2 garlic cloves, minced
- 1 tsp. salt
- 1 tsp. dried oregano
- 1/2 tsp. dried thyme
- 1/4 cup warm honey (optional)
- 2 heads Romaine lettuce, chopped
- 1/2 pint cherry tomatoes, cut in half (about 15 tomatoes)
- 1/2 red onion, sliced thin
- 1 cucumber, seeded, chopped
- 1 red bell pepper, diced
- 10 pitted kalamata olives, cut in half lengthwise
- 1 cup feta cheese crumbles
Instructions
- Score chicken breasts on one side with hash marks, about ⅛-inch deep and ½-inch apart. Set aside.
- In a medium non-porous bowl, like glass, ceramic, or stainless steel, whisk together the olive oil, mustard, lemon zest and juice, vinegar, garlic, salt, oregano, and thyme until well blended. Transfer half of marinade/dressing to a glass measuring cup; set aside.
- Add chicken to the bowl with the marinade/dressing. Submerge chicken, let stand 30 minutes, redistributing the chicken halfway through.
- Meanwhile, add the Romaine, tomatoes, onion, cucumber, bell pepper, and olives to a large serving bowl. Cover and refrigerate until ready to serve.
- Preheat grill to medium-high. Add chicken, cook 6 to 8 minutes each side or until chicken registers 160°F on an instant-read thermometer inserted into the thickest part of the breast.
- Remove chicken from grill. Let stand 10 minutes. If desired, brush chicken with warm honey before slicing.
- Remove salad from refrigerator. Toss with reserved dressing, top with feta. Slice chicken, add to salad.
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