Grilled Chicken Salad

Recipe by Cher Jewhurst
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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