Grilled Chicken salad with oregano and Lemon

(serves 6)

A quick weeknight chicken preparation with lemon, garlic and oregano.  Serve over torn lettuce and drizzle with a lemon, parmesan, garlic vinaigrette. Recipe at

Weeknight Dinner
This is the perfect recipe for when you are short on time but want a home cooked meal with great flavor.

2 lbs skinless, boneless chicken breasts
4 cloves garlic, peeled and minced
juice of one lemon
2 tsp dried oregano
3 Tbsp olive oil
1 teaspoon salt
1 teaspoon ground black pepper

Salad & Dressing:
3 small heads of romaine lettuce
juice of one lemon
1/4 cup olive oil, or more
1 clove garlic, peeled and minced
1 Tbsp parmesan cheese, grated
salt and pepper

Flat bread or pita

Combine all of the ingredients for the chicken in a ziplock bag. Marinate for at least 10 minutes, or up to several hours if you have time.

Preheat your grill to medium high. Cook the chicken on the grill, turning it once. It should take about 12-14 minutes on a hot grill. Check for doneness by making a small cut into the thickest piece of chicken. Remove the chicken from grill and place in a dish. Cover it with foil and let it rest for 3-4 minutes while you warm up the flat bread on the grill. Place a piece of flat bread on each dinner plate.

While the chicken is grilling, tear the romaine lettuce into bite-sized pieces and put it in a large bowl. Combine the dressing ingredients in a jar. Give it a vigorous shake and pour it over the romaine. Gently toss the salad and serve a portion on top of each piece of flat bread.

Slice the chicken on the bias into 1/4 - 1/2 inch thick slices. Put it back into the dish to soak up the rest of the juices. Those juices are liquid gold and make the chicken extra succulent and flavorful.


This recipe can get bulked up with a few add ons like cubed feta cheese, kalamata olives, yogurt sauce or bell peppers that have been tossed in olive oil, salt and pepper, and grilled along side the chicken.


view related blog post:  Dinner, Bam!