Grilled Chicken Salad
- Reviews 2
Ready In: 40 mins
Serves: 4
Ingredients
- 1⁄4 cup extra virgin olive oil
- 1⁄4 cup chicken stock
- 3 tablespoons lemon juice
- 2 tablespoons chopped fresh basil or 1 teaspoon dried basil
- 2 tablespoons chopped fresh oregano or 1 teaspoon dried oregano
- 2 teaspoons jalapeno peppers, minced
- 1 teaspoon Dijon mustard
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 red onion
- 4 boneless skinless chicken breasts
- 8 cups torn salad greens
- 3⁄4 cup feta cheese, crumbled
Directions
- In small saucepan, whisk together oil, chicken stock, lemon juice, half each of the basil and oregano (or all, if using dried), the jalapeno, mustard, salt and pepper; remove 2 tbsp and set aside.
- Place saucepan over low heat to warm vinaigrette.
- Cut onion into 1/2 inch thick rounds.
- Brush both sides of onion and chicken with reserved vinaigrette.
- Place on greased grill over medium heat; cook for 6- 7 minutes per side or until chicken is no longer pink inside.
- Cut chicken into 1/2 inch thick slices.
- Separate onion into rings.
- In salad bowl, toss together chicken, onion, salad greens and warm vinaigrette until coated.
- Sprinkle with feta chees and remaining fresh basil and oregano.
- Serve immediately.
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