Grilled Chicken Greek Salad

Method

1. 1

   Trim fat from the chicken as necessary. In a large ziplock bag or a large container add the chicken.

2. 2

   In a small mixing bowl combine the olive oil, lemon, garlic cloves, oregano, thyme, paprika, cumin, cayenne pepper, salt and pepper and mix well.

3. 3

   Pour the marinade over the chicken and massage the marinade into the meat until the meat is coated with the marinade. Refrigerate for two hours in a sealed ziplock bag or a sealed container.

4. 4

   After marinating, allow the chicken to sit, covered in the bag of marinade for 15-20 minutes while the grill preheats. Preheat the grill to medium-high heat. Brush grill grates with oil. Remove chicken from marinade; discard marinade.

5. 5

   Place the chicken on the grill and cook for 5 minutes per side or until the chicken reaches an internal temperature of 165 F. Remove the chicken from the grill and let rest for two minutes. Slice the chicken.

6. 6

   In a medium mixing bowl combine the lemon, extra virgin olive oil, red wine vinegar, oregano and whisk to combine. Add salt and pepper to taste and set aside.

7. 7

   Arrange the lettuce, cucumber, tomatoes, red onion, bell pepper and olives, feta, dill and parsley on a large platter. Add the grilled chicken to the platter. Serve the salad with the dressing on the side and let your guests create their own Greek salad bowl.