2-in1 Marinade + Dressing

• 1/ 4 cup olive oil
• 1/ 2 cup champagne vinegar
• juice of 2 lemons, (about 1/4 cup)
• 2 teaspoons sea salt
• 1 teaspoon freshly ground black pepper
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 2 tablespoons chopped fresh parsley

Chicken

• 2 pounds boneless skinless chicken breasts, patted dry with paper towels
• Sea salt, for seasoning
• Freshly ground black pepper, for seasoning
• 2 tablespoons olive oil

Salad

• 4 cups mixed greens
• 1/ 2 cup cherry tomatoes
• 1/ 2 cucumber, peeled and thinly sliced
• 1/ 2 red onion, thinly sliced
• 1/ 4 cup cured black olives
• 1 carrot, peeled and sliced into coins
• 1/ 4 cup nuts, raw or toasted
• 1/ 4 cup crumbled feta cheese

Method

• Step 1

  Add olive oil, champagne vinegar, lemon juice, sea salt, black pepper, dried basil, dried oregano, and fresh parsley to an 8-ounce mason jar. Seal tightly and shake vigorously to combine.

• Step 2

  Place chicken in a large, shallow dish. Coat with half of the marinade-dressing. Place covered chicken in refrigerator to marinate for 2 hours.

• Step 3

  Heat olive oil in a cast iron pan or grill pan over medium-high heat. Cook chicken until crisp and golden on both sides, about 4 minutes each side, and internal temperature reads 165F degrees on a meat thermometer. Once cooked, allow chicken to rest and cool down for 10 minutes.

• Step 4

  As chicken rests, add greens, tomatoes, cucumber, onion, olives, carrot, nuts, and feta cheese to a large serving bowl with a wide base. Slice chicken and arrange over salad. Drizzle remaining half of marinade-dressing over chicken salad. Serve immediately. Store leftovers in refrigerator, covered.