Ingredients
2 boneless skinless chicken breasts (about 1 1/4 pounds)
1 tsp ground coriander
1 tsp dried oregano
Kosher salt
Freshly ground black pepper
7 Tbsp extra-virgin olive oil, divided
1 Tbsp freshly chopped parsley
4 romaine hearts, chopped
3 Persian cucumbers, thinly sliced
1 cup grape or cherry tomatoes, halved
2 avocados, sliced
4 oz feta, crumbled
1/2 cup pitted kalamata olives, halved
Instructions
1️⃣ Heat grill to medium-high. Season chicken with coriander, oregano, salt, pepper, and 2 tablespoons olive oil. Grill, covered, turning halfway through, until slightly charred and the thickest part of the breast registers 165ºF when probed with a thermometer, 18 to 22 minutes. Let rest for another 5 minutes, then slice. 🔥🍗
2️⃣ Meanwhile, make the dressing. Whisk together 5 tablespoons olive oil and parsley in a small bowl. Season with salt and pepper. 🍶🌿
3️⃣ Divide lettuce, cucumbers, tomatoes, avocado, feta, and olives among four serving bowls. Top with sliced chicken, then drizzle with dressing. 🥗🍅🥒🥑🧀
- Prep Time: 15min
- Cook Time: 25min