Grilled Chicken And Feta Salad Recipes

SIMPLE GRILLED CHICKEN SALAD

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk oil, lemon juice, hot sauce, and thyme in a small saucepan. Season with salt and pepper. Arrange chicken and onion slices on a plate. Spoon 2 tablespoons of the dressing over the chicken and onions; turn to coat. Let stand for 5 minutes.
• Grill chicken and onion slices on the preheated grill, turning once, until chicken is cooked through and the juices run clear, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set the saucepan with the remaining dressing at the edge of the grill to warm.
• Transfer chicken and onion slices to a place. Cut chicken crosswise into thin slices. Separate onion slices into rings.
• Place lettuce in a large bowl; add chicken and onion. Add warm dressing and toss to coat. Season with salt and pepper. Sprinkle with feta cheese and serve.

GRILLED MEDITERRANEAN CHICKEN, MELON AND FETA SALAD

Steps:

• In a large measuring cup, whisk lemon juice with pepper, garlic, 1/2 cup oil and 1/4 cup mint.
• Pour half into a resealable plastic bag, add chicken to lemon juice mixture in bag, turning to evenly coat.
• Press air out of bag then seal tightly. (Alternatively, place chicken in a shallow dish and pour in half the lemon juice mixture. Cover with plastic wrap).
• Marinate in the refrigerator, turning occasionally for at least 4 hours, but preferably overnight.
• To remaining lemon juice mixture, whisk in remaining 2 tbsp oil and salt. Refrigerate, covered, until ready to use.
• Grease grill and preheat barbecue to medium.
• Remove chicken from marinade, discarding any that remains.
• Sprinkle both sides of chicken with salt, then place on grill and barbecue until juices run clear, about 6 minutes per side.
• Remove from barbecue and set aside.
• Meanwhile, remove reserved dressing from fridge.
• Peel cantaloupe, discard seeds and cut into very thin wedges.
• Line 4 large salad plates with spinach.
• When chicken is cool, for each salad, slice each breast and fan onto spinach.
• Arrange cantaloupe on spinach.
• Sprinkle salads with cherry tomatoes, feta and green onion.
• Drizzle to taste with remaining dressing.
• Sprinkle with remaining 2 tbsp mint.

GRILLED PEACH, CHICKEN & FETA SALAD

Steps:

• Heat a griddle pan. Toss the chicken in ½ tbsp of the oil, and season. Cook for 3-4 mins on each side or until cooked through. Pop on a plate to rest.
• Next toss the peach slices in ½ tbsp oil and some ground black pepper. Grill on their cut sides for 1-2 mins each side.
• Mix the remaining olive oil, vinegar, honey and chilli. Toss with the salad leaves. Arrange the chicken and nectarine slices on top and scatter with the feta. Drizzle with the resting juices from the chicken and eat straight away.

GRILLED CHICKEN AND FETA SALAD

Steps:

• Toss lettuce with chicken, tomatoes and onions in large bowl.
• Add dressing; mix lightly.
• Top with cheese.