# Components:
→ For the Grilled Chicken
01 - 450g (1 lb) boneless skinless chicken breast
02 - 2 tablespoons olive oil
03 - 1 tablespoon lemon juice
04 - 1 tablespoon chopped fresh parsley
05 - 2 teaspoons chopped fresh thyme
06 - 1 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon ground black pepper
→ For the Salad Base
09 - 6 cups mixed greens
10 - 1 cup cherry tomatoes, halved
11 - 1/2 cup sliced cucumber
12 - 1/4 cup sliced red onion
13 - 1/4 cup crumbled feta cheese
14 - 1/4 cup sliced black olives
→ For the Dressing
15 - 3 tablespoons extra virgin olive oil
16 - 2 tablespoons lemon juice
17 - 1 teaspoon Dijon mustard
18 - 1/2 teaspoon dried oregano
19 - Salt and freshly ground black pepper, to taste
# Directions:
01 - In a mixing bowl, blend olive oil, lemon juice, parsley, thyme, garlic powder, salt, and black pepper. Coat the chicken breasts evenly with the marinade and refrigerate covered for at least 30 minutes.
02 - Preheat grill to medium-high heat. Grill marinated chicken breasts for 6-7 minutes per side, or until internal temperature reaches 165°F (74°C). Set aside to rest for 5 minutes, then slice thinly.
03 - In a large bowl, toss together mixed greens, cherry tomatoes, cucumber, red onion, feta cheese, and black olives until ingredients are well distributed.
04 - Whisk together extra virgin olive oil, lemon juice, Dijon mustard, oregano, salt, and pepper until fully emulsified.
05 - Arrange the sliced grilled chicken atop the tossed salad. Drizzle with dressing just before serving. Serve immediately.
