Ingredients:

  • 500 g boneless skinless chicken breasts, sliced into thin cutlets
  • 60 ml extra virgin olive oil
  • 45 ml fresh lemon juice
  • 10 g Dijon mustard
  • 2 cloves garlic, minced
  • 5 g dried oregano
  • 1 pinch red pepper flakes
  • 1 tsp salt
  • 0.5 tsp cracked black pepper
  • 1 large head Romaine lettuce, chopped
  • 150 g cherry tomatoes, halved
  • 1 medium cucumber, sliced
  • 0.5 medium red onion, thinly shaved
  • 1 whole avocado, sliced
  • 50 g feta cheese, crumbled

Instructions:

  1. Whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, dried oregano, red pepper flakes, salt, and pepper in a small jar to create the dual-purpose vinaigrette.
  2. Place the chicken cutlets in a shallow dish and pour half of the vinaigrette over them. Let marinate at room temperature for 15 minutes.
  3. Preheat an outdoor grill or cast iron grill pan over medium-high heat. Pat the chicken slightly dry to ensure a proper Maillard reaction.
  4. Grill the chicken for 4-5 minutes per side. Use an instant-read thermometer to pull the chicken off the heat when it reaches 165°F (74°C).
  5. Allow the chicken to rest for 5 minutes; carryover cooking will bring it to the safe internal temperature of 165°F while retaining juices.
  6. In a large bowl, combine the chopped Romaine, cherry tomatoes, cucumber, and red onion.
  7. Slice the rested chicken and arrange over the greens along with the sliced avocado and crumbled feta cheese.
  8. Drizzle the remaining vinaigrette over the salad and toss gently with tongs before serving.