Grilled Lemon Herb Chicken Salad

1.In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper to create the marinade.

2.Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

3.Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the marinade.

4.Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through. Remove from the grill and let it rest for 5 minutes before slicing.

5.While the chicken is resting, prepare the salad. In a large bowl, combine the mixed salad greens, cherry tomatoes, cucumber, red onion, and feta cheese.

6.Slice the grilled chicken and place it on top of the salad. Drizzle with balsamic vinaigrette and toss gently to combine.

7.Serve immediately, garnished with additional lemon wedges if desired.