Mediterranean Grilled Chicken & Greens

• 1/4 cup orange juice
• 6 garlic cloves, minced
• 1 tablespoon balsamic vinegar
• 1-1/2 teaspoons dried thyme
• 1/2 teaspoon salt
• 4 boneless skinless chicken breast halves (5 ounces each)
• 2 packages (5 ounces each) spring mix salad greens
• 2 cups cherry tomatoes, halved
• 1/2 cup crumbled feta cheese
• 1/4 cup pitted Greek olives, halved
• 1/4 cup prepared vinaigrette

1. In a large resealable plastic bag, combine the first five ingredients. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight.
2. Drain chicken, discarding marinade. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat or broil 4 in. from heat 5-6 minutes on each side or until a thermometer reads 165u0b0.
3. In a large bowl, combine greens, tomatoes, feta cheese and olives. Drizzle with vinaigrette; toss to coat. Slice chicken; serve with salad.

orange juice, garlic, balsamic vinegar, thyme, salt, chicken breast halves, spring mix salad greens, cherry tomatoes, feta cheese, olives, vinaigrette

Taken from www.tasteofhome.com/recipes/mediterranean-grilled-chicken-greens/ (may not work)