Grilled Lemon Herb Chicken Salad

1Prepare the chicken: Pat chicken breasts dry with paper towels. In a shallow dish, whisk together 2 tbsp olive oil (2 tbsp), 1 tbsp lemon juice, oregano, thyme, garlic powder (¼ tsp), salt, and pepper. Add chicken breasts and turn to coat. Marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.

2Preheat grill or grill pan to medium-high heat (about 200°C / 400°F). Lightly oil the grill grates.

3Grill the chicken: Place marinated chicken breasts on the hot grill. Cook for 6-8 minutes per side, or until internal temperature reaches 74°C (165°F) and chicken is cooked through with nice grill marks. Remove from grill and let rest for 5 minutes before slicing against the grain into 1/2-inch strips.

4Prepare the vinaigrette: While the chicken rests, in a small bowl, whisk together extra virgin olive oil (3 tbsp), 2 tbsp lemon juice, Dijon mustard (1 tsp), honey (if using), minced garlic, salt, and pepper until well combined and emulsified.

5Assemble the salad: In a large bowl, combine the mixed greens, cherry tomatoes (½ cup), diced cucumber (¼ cup), and sliced red onion (¼ cup).

6Dress and serve: Add the sliced grilled chicken to the salad. Drizzle with the lemon vinaigrette and toss gently to coat all ingredients. Garnish with fresh chopped parsley and serve immediately.