Ingredients
Units
Scale
- 6 boneless (skinless chicken breasts)
- 1/4 cup olive oil
- juice from 1 lemon
- 1 clove garlic (crushed)
- sea salt and coarse ground pepper (to taste)
- 1 cucumber (peeled and diced)
- 1 cup of cherry or grape tomatoes cut in half
- cup about 1/2 or so crumbled feta cheese
- cup about 1/4 chopped fresh italian parsley
- 1/3 cup olive oil
- juice of 1 lemon
- 1/4 cup rice vinegar
- 1 clove garlic
- salt and pepper to taste
- salad greens (if desired)
Instructions
- Place the chicken breasts in a container with a lid or plastic bag. Add the next 4 ingredients as a marinade. turn the chicken to coat, and refrigerate for several hours, or overnight.
- Remove the chicken from marinade, and grill until no longer pink inside. Discard marinade.
- While the chicken is cooking, combine the cucumber, tomato, feta, and parsley in a medium sized bowl. Make a dressing from the last 5 ingredients, and add a little of it to the vegetable mixture. Toss and taste, adding more dressing until it is to your liking.
- Serve the cucumber-feta mixture over salad greens if desired, and top with sliced, grilled chicken.
Notes
There will be some of the lemon dressing left over - store it in the refrigerator, and use it to top other salads or as a marinade.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: main dish