Name: Grilled Chicken Salad
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 2 boneless skinless chicken breasts (about 1 1/4 pounds) -; 1 tsp. ground coriander -; 1 tsp. dried oregano -; Kosher salt -; Freshly ground black pepper -; 7 tbsp. extra-virgin olive oil, divided -; 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 -; 1/2 c. pitted kalamata olives, halved -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Grilled Chicken Salad

1. 2 boneless skinless chicken breasts (about 1 1/4 pounds) -

2. 1 tsp. ground coriander -

3. 1 tsp. dried oregano -

4. Kosher salt -

5. Freshly ground black pepper -

6. 7 tbsp. extra-virgin olive oil, divided -

7. 4 tbsp. red wine vinegar -

8. 1 tbsp. freshly chopped parsley -

9. 4 romaine hearts, chopped -

10. 3 Persian cucumbers, thinly sliced -

11. 1 c. grape or cherry tomatoes, halved -

12. 2 avocados, sliced -

13. 4 oz. feta, crumbled -

14. 1/2 c. pitted kalamata olives, halved -

How to cook deliciously - Grilled Chicken Salad

1. Stage

Heat grill to medium-high. Season chicken with coriander, oregano, salt, pepper, and 2 tablespoons olive oil. 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. Stage

Meanwhile, make dressing. Whisk remaining 5 tablespoons olive oil, red wine vinegar, and parsley in a small bowl and season with salt and pepper.

3. Stage

Divide lettuce, cucumbers, tomatoes, avocado, feta, and olives among four serving bowls. Top with sliced chicken, then drizzle with dressing.