Grilled Lemon Herb Chicken Salad

1.In a small bowl, combine 1 tablespoon olive oil, lemon juice, lemon zest, dried oregano, dried thyme, garlic powder, salt, and pepper to create the marinade.

2.Place the chicken breasts in a shallow dish or resealable plastic bag and pour the marinade over them. Ensure the chicken is well coated. Marinate in the refrigerator for at least 30 minutes, up to 2 hours for best flavor.

3.Preheat the grill to medium-high heat (about 400°F or 200°C).

4.Remove the chicken from the marinade and discard any excess marinade. Brush the grill grates with the remaining 1 tablespoon olive oil to prevent sticking.

5.Grill the chicken breasts for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is nicely charred with grill marks.

6.While the chicken is grilling, prepare the lemon vinaigrette by whisking together extra virgin olive oil, fresh lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl until emulsified.

7.Remove the grilled chicken from the grill and let it rest for 5 minutes before slicing it thinly against the grain.

8.In a large salad bowl, combine mixed greens, cherry tomatoes, cucumber slices, and red onion.

9.Drizzle the salad with half of the lemon vinaigrette and toss gently to coat the vegetables evenly.

10.Arrange the sliced grilled chicken on top of the salad. Sprinkle with crumbled feta cheese if using.

11.Serve the salad immediately with the remaining lemon vinaigrette on the side for extra dressing as desired.