Grilled Lemon Pepper Chicken Salad With Lemon Yogurt Dressing

• FOR THE CHICKEN:
• 2 pounds Thin Sliced, Boneless, Skinless Chicken Breasts
• 1/3 cups Plain Greek Yogurt
• 1 Tablespoon Lemon Pepper Seasoning
• 1/4 teaspoons Garlic Powder
• 3 Tablespoons Lemon Juice
• 1 Tablespoon Olive Oil
• Salt To Taste
• FOR THE SALAD:
• 3 Medium Zucchini, Halved
• Olive Oil For Brushing
• Salt And Pepper As Desired
• Spinach, Or Other Salad Greens
• FOR THE DRESSING:
• 3 Tablespoons Lemon Juice
• 1/2 cups Plain Greek Yogurt
• 3 Tablespoons Olive Oil
• 1/2 cloves Garlic, Minced
• 1/4 teaspoons Kosher Salt
• Freshly Cracked Black Pepper, To Taste

1. Place chicken, yogurt, lemon pepper seasoning, garlic powder, lemon juice, and olive oil into a gallon-sized plastic storage bag. Shake to coat evenly. Marinate chicken in refrigerator for at least 4 hours.
2. Remove chicken from marinade and sprinkle with salt, as desired. Meanwhile, preheat grill to medium-high.
3. Brush zucchini halves lightly with olive oil and season with salt and pepper, as desired. Grill chicken for 3-4 minutes each side, or until internal temperature reaches 165u0b0F. Grill zucchini for 2-3 minutes per side.
4. Assemble dressing by whisking together lemon juice, yogurt, olive oil, garlic, salt and pepper.
5. Top spinach with chicken, zucchini, and dressing. Serve.

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Taken from tastykitchen.com/recipes/salads/grilled-lemon-pepper-chicken-salad-with-lemon-yogurt-dressing/ (may not work)