Grilled Chicken Salad

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

2 (8-oz.) boneless, skinless chicken breasts

1 tsp. dried oregano

1 tsp. ground coriander

Kosher salt

Freshly ground black pepper

7 tbsp. extra-virgin olive oil, divided

1/4 c. red wine vinegar

1 tbsp. finely chopped fresh parsley

4 romaine hearts, chopped

3 Persian cucumbers, thinly sliced

2 avocados, thinly sliced

1 c. grape or cherry tomatoes, halved

1/2 c. halved pitted Kalamata olives

4 oz. feta, crumbled

Directions

Prepare a grill for medium-high heat; preheat 5 minutes (or heat a grill pan over medium-high heat). In a medium bowl, sprinkle chicken all over with oregano and coriander; season with salt and pepper. Add 2 Tbsp. oil, then toss to coat.

Grill chicken, covered, turning halfway through, until slightly charred and an instant-read thermometer inserted into thickest part registers 165°, about 8 minutes per side. Transfer to a cutting board, let rest 5 minutes, then thinly slice.

Meanwhile, in a small bowl, whisk vinegar, parsley, and remaining 5 Tbsp oil; season with salt and pepper.

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

Nutrition

• Calories: 671
• Total Fat: 50 g
• Saturated Fat: 10 g
• Trans Fat: 0 g
• Cholesterol: 108 mg
• Sodium: 1541 mg
• Total Carbohydrate: 11 g
• Dietary Fiber: 14 g
• Total Sugars: 6 g
• Protein: 36 g