Grilled Mediterranean Chicken, Melon and Feta Salad

READY IN: 4hrs 32mins




  • In a large measuring cup, whisk lemon juice with pepper, garlic, 1/2 cup oil and 1/4 cup mint.
  • Pour half into a resealable plastic bag, add chicken to lemon juice mixture in bag, turning to evenly coat.
  • Press air out of bag then seal tightly. (Alternatively, place chicken in a shallow dish and pour in half the lemon juice mixture. Cover with plastic wrap).
  • Marinate in the refrigerator, turning occasionally for at least 4 hours, but preferably overnight.
  • To remaining lemon juice mixture, whisk in remaining 2 tbsp oil and salt. Refrigerate, covered, until ready to use.
  • Grease grill and preheat barbecue to medium.
  • Remove chicken from marinade, discarding any that remains.
  • Sprinkle both sides of chicken with salt, then place on grill and barbecue until juices run clear, about 6 minutes per side.
  • Remove from barbecue and set aside.
  • Meanwhile, remove reserved dressing from fridge.
  • Peel cantaloupe, discard seeds and cut into very thin wedges.
  • Line 4 large salad plates with spinach.
  • When chicken is cool, for each salad, slice each breast and fan onto spinach.
  • Arrange cantaloupe on spinach.
  • Sprinkle salads with cherry tomatoes, feta and green onion.
  • Drizzle to taste with remaining dressing.
  • Sprinkle with remaining 2 tbsp mint.