Grilled Greek Chicken Salad

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Lori Martin

subheading: Ingredients For the Salad serves 4 to 6:

1.5 to 2 lbs. Gerber CARE Certified chicken thighs

5 oz. romaine lettuce

1 English cucumber, diced

1 cup cherry tomatoes, halved

½ small red onion, diced

2 bell pepper, seeds removed, sliced (green and red)

1 cup Kalamata olives

5 oz. feta in brine, drained and chopped

½ cup fresh parsley, chopped

3 Tbsp. fresh dill, chopped

subheading: For the Marinade:

½ cup extra virgin olive oil

1 lemon, juiced

4 garlic cloves, minced

1 tsp. Heinen’s dried oregano

½ tsp. Heinen’s thyme

1 tsp. Heinen’s paprika

1 tsp. Heinen’s cumin

¼ tsp. Heinen’s cayenne red pepper

1 tsp. salt

⅛ tsp. black pepper

subheading: For the Dressing:

1 lemon, juiced, about 2 Tbsp.

3 Tbsp. extra virgin olive oil

1 Tbsp. red wine vinegar

1 tsp. Heinen's dried oregano

Salt and pepper to taste

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