Greek Salad with Lemon-Herb Grilled Chicken and Creamy Greek Dressing

Directions

1. 1
   Make the creamy Greek dressing click link for recipe. Cover andplace into the refrigeratorto allow flavors to mingle.
2. 2
   Combine the lemon juice, olive oil, fresh dill, fresh oregano, minced garlic, crushed red pepper flakes, and sea salt and freshly cracked pepper, to taste, together in a large zip lock bag. Seal and shake well to combine.
3. 3
   Cut the thin portion of the bottom couple inches of the chicken breast off.
4. 4
   Cut each remaining portion of the chicken breast in half lengthwise.
5. 5
   Place thechicken pieces into themarinade. Seal and mix until the chicken is evenly coated.Refrigerator 45 minutes.
6. 6
   Remove from the refrigerator and set aside for 15 minutes before cooking.
7. 7
   Heat a grill pan coated with cooking spray over medium-high heat.
8. 8
   Add the chicken pieces and cook for 4-5 minutes, or until golden brown. Flip and continue to cook another 3-4 minutes, or until cooked through.
9. 9
   Place on a cutting board and let the chicken rest for at least 3-4 minutes before slicing.
10. 10
    Place the mixed greens and romaine lettuce in a large bowl. Top with somecucumber, tomatoes, garbanzo beans, kalamata olives, red onion, feta cheese, pepperocinis, marinated beets, and slices of grilled chicken.
11. 11
    Drizzle some of the creamy Greek dressingon the salad, to taste.
12. 12
    Serve immediately. Enjoy.