Ingredients:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Juice of 1 lemon
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 4 cups mixed salad greens (e.g., lettuce, spinach, arugula)
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, sliced
- 1/4 red onion, thinly sliced
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup balsamic vinegar (for dressing)
Instructions:
- Marinate the Chicken:
- In a small bowl, combine the olive oil, lemon juice, minced garlic, dried oregano, dried basil, salt, and pepper.
- Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them.
- Seal the bag or cover the dish and refrigerate for at least 30 minutes (or up to 2 hours for more flavor).
- Grill the Chicken:
- Preheat your grill to medium-high heat.
- Remove the chicken from the marinade and discard the marinade.
- Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.
- Let the chicken rest for a few minutes before slicing it into strips.
- Prepare the Salad:
- In a large salad bowl, combine the mixed salad greens, cherry tomatoes, cucumber, and red onion.
- Toss the salad with the balsamic vinegar to coat.
- Assemble the Salad:
- Top the salad with the grilled chicken strips.
- If desired, sprinkle with crumbled feta cheese.
- Serve:
- Serve immediately, or refrigerate until ready to eat.
