Packed with all your favorite crunchy vegetables, tangy feta, creamy avocado, and delicious slices of Grilled Lemon Garlic Chicken.Check out this post for more information about the Grilled Lemon Garlic Chicken.
Prepare the marinade. Add all ingredients for the marinade (olive oil, garlic, lemon juice, lemon zest, fresh thyme, fresh oregano, fresh rosemary, fresh parsley, salt, and black pepper)to a large shallow mixing bowl. Mix well to combine.
Marinate the chicken. Add the chicken breasts to the marinade and mix well to coat in the marinade. Allow chicken to marinate for at least 30 minutes to two hours.
Prepare the grill. Clean grill grates and lightly oil with vegetable oil or cooking spray. Set grill to medium-high heat.
Grill the chicken. Remove the chicken from the marinade and place directly on the grill. Discard remaining marinade. Cover the grill and allow chicken to cook for approximately 5 minutes before reducing heat to medium. Allow chicken to cook for an additional 2 minutes, then use tongs to flip each breast over. Grill for an additional 5-7 minutes (or longer), or until the thickest part of your chicken registers 160 degrees F. with a digital meat thermometer.
Allow chicken to rest. Remove chicken breasts from the grill and set aside to a clean plate. Tent with foil and allow to rest for 5 minutes before slicing.
For the Greek Vinaigrette
Add all ingredients for the vinaigrette to a medium-sized jar. Cover with a tight-fitting lid and shake vigorously until fully combined. Set aside or store in the refrigerator until ready to use.
For the Salad
Prepare and chop vegetables. As the chicken cooks, prepare and chop the vegetables (lettuce, artichoke hearts, cucumber, bell pepper, red onion, tomatoes, and olives) and transfer to a large salad bowl. Gently toss to combine.
Assemble. Slice the grilled chicken breasts and transfer to the salad. Drizzle with the Greek vinaigrette and top with the chickpeas, feta cheese and sliced avocado. Serve garnished with fresh dill and parsley, if desired. Enjoy!