Lemon-Thyme Grilled Chicken Salad

• 2 tablespoons olive oil
• 2 teaspoons minced fresh thyme
• 2 garlic cloves, minced
• 1 teaspoon lemon zest
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 4 (6-ounce) boneless, skinless chicken breasts
• 6 cups mixed salad greens
• Crumbled feta cheese, toasted pine nuts, flatbread crackers

1. Combine first 6 ingredients in a large, heavy-duty zip-top plastic bag. Add chicken and seal bag, turning to coat. Refrigerate at least 4 hours.
2. Preheat grill to medium-high (350u0b0 to 400u0b0). Remove chicken from marinade, discarding marinade. Grill, on greased grill rack, 6 minutes on each side or until cooked through. Let chicken cool slightly before cutting into thin slices.
3. Toss salad greens with 1/4 cup Feta Dressing, and divide among 4 salad plates. Place chicken slices on greens, and top with feta cheese and toasted pine nuts. Serve with flatbread crackers and remaining dressing.

olive oil, thyme, garlic, lemon zest, freshly ground black pepper, salt, chicken breasts, mixed salad greens, feta cheese

Taken from www.myrecipes.com/recipe/lemon-thyme-chicken-salad (may not work)