|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 29g||38%|
|Saturated Fat 4g||22%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 1g||3%|
|Total Sugars 4g|
|Vitamin C 6mg||31%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is an easy grilled chicken salad to prepare. By using part of the dressing as a marinade, you combine the flavors from beginning to end. Absolutely delicious and good for you!
2 boneless, skinless chicken breasts
1/2 cup (120 milliliters) olive oil
1 lemon, juiced
2 teaspoons (10 milliliters) Dijon mustard
2 teaspoons (10 milliliters) honey, or pure agave syrup
1/2 teaspoon (2.5 milliliters) onion powder
1/2 teaspoon (2.5 milliliters) dried thyme
1/2 teaspoon (2.5 milliliters) salt
1/2 teaspoon (2.5 milliliters) black pepper
4 cups (1 liter) mixed salad greens
Combine olive oil, lemon juice, mustard, onion powder, thyme, salt and black pepper in medium glass or plastic bowl.
Place chicken breasts in a resealable plastic bag. Drizzle 2 tablespoons of the dressing over them. Reserve remaining dressing for later. Make sure they are well coated. Seal bag and place into the refrigerator for 1 to 4 hours.
Place chicken on the grill and cook about 6 to 7 minutes per side or when the internal temperature in the thickest part of the breast reaches 165 F.
When done, remove from grill and slice into thin strips.
Toss chicken, salad greens and remaining dressing.
Top with feta cheese and serve.