By Chef B. Boukim
Prep: 15 min · Cook: 12 min · Total: 27 min · Serves 4
Ingredients
- 1.25 lb Boneless skinless chicken breasts
- 6 cups Mixed salad greens
- 1 cup Cherry tomatoes, halved
- 1 Cucumber, sliced
- 0.5 Red onion, thinly sliced
- 3 tbsp Olive oil
- 2 tbsp Lemon juice
- 1 tsp Dijon mustard
- 1 tsp Honey
- 1 tsp Dried oregano
- 0.5 tsp Garlic powder
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
- Pound chicken breasts to even thickness. Mix 1 tbsp olive oil, 0.5 tsp salt, 0.25 tsp pepper, oregano, and garlic powder. Rub over chicken and let sit 10 minutes.
- Preheat grill or grill pan to medium-high. Grill chicken for 5-6 minutes per side until internal temperature reaches 165F. Transfer to a cutting board and rest 5 minutes.
- Whisk remaining olive oil, lemon juice, Dijon, honey, 0.5 tsp salt, and 0.25 tsp pepper to make the vinaigrette.
- In a large bowl, combine greens, cherry tomatoes, cucumber, and red onion. Drizzle with half the vinaigrette and toss to coat.
- Slice the rested chicken against the grain into strips. Divide salad among plates and top with sliced chicken.
- Drizzle with remaining vinaigrette and serve immediately.