Grilled Chicken Salad
Recipe: https://recipestripper.com/recipes/1c793423-5335-4d04-8fe7-526d2271b837
Original source: https://www.delish.com/cooking/recipe-ideas/a21097616/grilled-chicken-salad-recipe/

This grilled chicken salad—packed with avocado, feta, cucumber, and tomato—is everything you could hope for in a light lunch.
Yield: 4 serving(s)
Prep time: PT10M
Cook time: PT0S
Total time: PT30M

Ingredients
- 2 (8-oz.) boneless, skinless chicken breasts
- 1 tsp. dried oregano
- 1 tsp. ground coriander
- Kosher salt
- Freshly ground black pepper
- 7 tbsp. extra-virgin olive oil, divided
- 1/4 c. red wine vinegar
- 1 tbsp. finely chopped fresh parsley
- 4 romaine hearts, chopped
- 3 Persian cucumbers, thinly sliced
- 2 avocados, thinly sliced
- 1 c. grape or cherry tomatoes, halved
- 1/2 c. halved pitted Kalamata olives
- 4 oz. feta, crumbled

Instructions
1. Prepare a grill for medium-high heat; preheat 5 minutes (or heat a grill pan over medium-high heat). In a medium bowl, sprinkle chicken all over with oregano and coriander; season with salt and pepper. Add 2 Tbsp. oil, then toss to coat.
2. Grill chicken, covered, turning halfway through, until slightly charred and an instant-read thermometer inserted into thickest part registers 165°, about 8 minutes per side. Transfer to a cutting board, let rest 5 minutes, then thinly slice.
3. Meanwhile, in a small bowl, whisk vinegar, parsley, and remaining 5 Tbsp oil; season with salt and pepper.
4. Divide lettuce, cucumbers, avocado, tomatoes, olives, and feta among bowls. Top with chicken, then drizzle with dressing.