EASY GREEK GRILLED CHICKEN SALAD

-1.5 lb chicken breast -1–2 red bell pepper -1 red onion, cut into 3–4 thick slices -2 hearts of romaine lettuce -1 cup cherry tomatoes -1 English cucumber, peeled and cut into half-moon slices -2/3 cup crumbled feta cheese -1/3 cup kalamata olives -2 tsp fresh dill, optional -2 tsp fresh oregano, optional

chicken marinade -2 tbsp avocado oil -2 tsp honey -2–3 small cloves fresh garlic -juice of 1 lemon -1 tsp paprika -1/2 tsp dried oregano

salad dressing -2/3 cup avocado oil -1/3 cup red wine vinegar -1 tbsp honey -1/2 tsp dried oregano -1 tsp salt -2 tsp garlic powder -1 tsp dried basil -1/8 tsp black pepper

Sprinkle salt evenly over the chicken breast (about 1/2 tsp). Preheat grill to 500F. Combine marinade ingredients in a small dish, whisk and pour over the chicken. 

Combine salad dressing ingredients in a jar with a leak-proof lid and set aside. Wash and chop lettuce and cucumber so they are ready when the chicken and veggies are done grilling.

Place chicken breast, red onion and bell pepper on the grill. The chicken is ready to flip when it has grill marks and is turning opaque on the top side. Cook until an internal temperature of 165F is reached. 

Allow chicken to rest 15 minutes before cutting. Assemble salads divided evenly onto 4 plates. Be sure to give the dressing jar a vigorous shake before pouring over salads. 

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