Ingredients
Equipment
Method
- Combine olive oil, lemon juice, oregano, garlic, salt, and pepper in a bowl to create the marinade. Place chicken breasts in the marinade, cover, and refrigerate for 2 hours.
- Preheat the grill to medium-high heat. Remove chicken from marinade, reserving the marinade for later.
- Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice into strips.
- While the chicken rests, arrange mixed greens on a serving platter. Top with artichoke hearts, cherry tomatoes, red onion, and kalamata olives.
- Place sliced chicken on top of the salad. Sprinkle with crumbled feta cheese and drizzle with the reserved marinade that has been heated through.
Nutrition
Notes
Ensure the chicken is at room temperature before grilling for even cooking. If using canned artichoke hearts, pat them dry with paper towels to remove excess moisture. The salad can be assembled ahead of time, but add the dressing and feta cheese just before serving to maintain freshness and prevent wilting. Store any leftover components separately in airtight containers for up to 3 days.
