Ingredients
For the Salad:
1.5 - 2 lbs. Gerber CARE Certified chicken thighs
5 oz. romaine lettuce
1 English cucumber, diced
1 cup cherry tomatoes, halved
1/2 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
1/2 cup fresh parsley, chopped
3 Tbsp. fresh dill, chopped
For the Marinade
1/2 cup extra virgin olive oil
1 lemon, juiced
4 garlic cloves, minced
1 tsp. Heinen’s dried oregano
1/2 tsp. Heinen’s thyme
1 tsp. Heinen’s paprika
1 tsp. Heinen’s cumin
1/4 tsp. Heinen’s cayenne red pepper
1 tsp. salt
1/8 tsp. black pepper
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
Method:
1. Trim the fat from the chicken. Add the chicken to a large
Ziploc bag.
2. In a small mixing bowl, combine olive oil, lemon, garlic
cloves, oregano, thyme, paprika, cumin, cayenne pepper, salt and pepper. Mix
well.
3. Pour the marinade over the chicken and massage it into the
meat until coated. Refrigerate for two hours.
4. After marinating, allow the chicken to sit,
covered in the bag of marinade for 15-20 minutes.
5. Preheat the grill to medium-high heat. Brush the grill
grates with oil.
6. Remove the chicken from marinade. Discard marinade.
7. Place the chicken on the grill and cook for 5 minutes per
side, or until the chicken reaches an internal temperature of 165° F.
8. Remove the chicken from the grill and let it rest for two
minutes. Slice the chicken.
9. In a medium-size mixing bowl, combine the lemon, extra
virgin olive oil, red wine vinegar and oregano. Whisk to combine. Add the
salt and pepper to taste and set aside.
10. Arrange the lettuce, cucumber, tomatoes, red onion, bell
pepper, olives, feta, dill and parsley on a large platter.
11. Add the grilled chicken to the platter.
12. Serve the salad with the dressing on the side.