Ingredients:

  • 1.5 lb boneless, skinless chicken breasts
  • 2 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp lemon juice
  • 2 cups cherry tomatoes, halved
  • 1 large English cucumber, sliced into half-moons
  • 1/2 cup red onion, thinly sliced
  • 4 cups mixed baby greens or arugula
  • 1/4 cup fresh basil leaves, torn
  • 3 tbsp balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 1 tsp Dijon mustard
  • 1 tbsp maple syrup
  • 1 clove garlic, minced

Instructions:

  1. Pat the chicken breasts dry to ensure a proper crust. Coat with olive oil, oregano, salt, pepper, and lemon juice.
  2. Heat your grill to medium-high. Grill the chicken for 6-8 minutes per side until a mahogany-colored char appears and the internal temperature reaches 165°F (74°C).
  3. Remove chicken from the grill and let it rest on a board for 5 minutes before slicing to keep the juices locked in.
  4. Combine the halved cherry tomatoes, sliced cucumbers, and red onions in a large bowl and toss gently.
  5. Lay a bed of mixed greens at the bottom of serving platters.
  6. In a small jar, whisk together the balsamic vinegar, olive oil, Dijon mustard, maple syrup, and minced garlic until the mixture is glossy and thickened.
  7. Drizzle the dressing over the vegetable mix, then top the greens with the vegetables and the sliced grilled chicken.