Mediterranean Grilled Chicken Salad

• FOR THE SALAD:
• 2 heads Hearts Of Romaine Lettuce (the Kind You Buy In A Three Pack Such As Earthbound Farms Organic, Bottom Trimmed, Cut Lengthwise Down The Middle And Sliced Across In Bite Sized Pieces, Rinsed And Drained)
• 1 whole Cucumber (quartered Lengthwise And Sliced Horizontally Into Bite Sized Pieces)
• 1 cup Cherry Tomatoes, Halved
• 1/2 whole Purple Onion, Sliced Horizontally Into Half-moon Shaped Thin Slices
• 1 cup Kalamata Olives
• 1 cup Feta Cheese, Crumbled
• _____
• FOR THE VINAIGRETTE:
• 3-1/2 Tablespoons White Balsamic Vinegar
• 1 whole Lemon, Juiced
• 1/2 teaspoons Dried Mint (or Oregano Or Basil If No Mint On Hand)
• 1/4 teaspoons Ground Black Pepper
• 1 dash Red Pepper (Cayenne), Optional
• 1/2 teaspoons Honey
• 1/4 teaspoons Salt
• 1/4 cups Olive Oil
• _____
• FOR THE GRILLED CHICKEN:
• 1-1/2 teaspoon Salt
• 1-1/2 teaspoon Ground Black Pepper
• 1 Tablespoon Dried Oregano
• 1/4 teaspoons Cayenne Pepper (Optional)
• 1 pound Boneless Skinless Split Chicken Breasts (approximately 4 Split Chicken Breasts)
• 2 teaspoons Olive Oil
• 1 package Pita Bread (as A Side, Wrapped In Foil And Heated In Oven At 300F Degrees For 15-20 Minutes)

1. Preheat your grill or, if using the stovetop, bring your pan to medium high heat.
2. Prepare the salad:
3. 1. In a large serving bowl, layer the lettuce, cucumbers, tomatoes, onions, olives and feta cheese.
4. Prepare the vinaigrette:
5. 1. Whisk together everything except the oil.
6. 2. Emulsify by whisking in the olive oil (it will come together and thicken a bit).
7. Note: You may have some of this vinaigrette left over, so add to the salad a bit at a time and toss to prevent the salad from becoming too drenched.
8. Get the grilled chicken prepared and cooking:
9. 1. Mix together salt, pepper and oregano and optional cayenne pepper (I like to mix this with a mortar and pestle to break down the oregano, but it's not necessary).
10. 2. Drizzle the chicken breasts with olive oil and lightly coat.
11. 3. Rub the chicken breasts with the seasoning mixture.
12. 4. Cook the chicken on the grill or stovetop for 15 to20 minutes (maybe more, maybe less) depending on the size. Turn every 5-7 minutes or so to cook evenly. You can tell if the chicken is ready by making a small slice in the thickest section (do not cut all the way through). If the juices run clear, it's ready. Begin checking at 15 minutes. Use a meat thermometer if you have one and bring it to 165F.
13. 5. Once cooked, slice the chicken breasts horizontally across or dice into bite-sized cubes.
14. And finally, plate the salad:
15. 1. In a large bowl, drizzle the vinaigrette over the salad and toss together to coat .
16. 2. On individual plates, serve the salad and top with sliced chicken breast and more feta cheese if desired.
17. The side of pita bread just brings it all together and really makes it a meal.

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Taken from tastykitchen.com/recipes/salads/mediterranean-grilled-chicken-salad/ (may not work)