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Lemon-Thyme Grilled Chicken Salad

Lemon-Thyme Grilled Chicken Salad
Lemon-Thyme Grilled Chicken Salad is a gluten free and primal recipe with 4 servings. This recipe covers 29% of your daily requirements of vitamins and minerals. This main course has 428 calories, 46g of protein, and 24g of fat per serving. From preparation to the plate, this recipe takes about 21 minutes. It will be a hit at your The Fourth Of July event. Head to the store and pick up pepper, feta dressing, salt, and a few other things to make it today.

Instructions

1
Combine first 6 ingredients in a large, heavy-duty zip-top plastic bag.
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Ziploc BagsZiploc Bags
2
Add chicken and seal bag, turning to coat. Refrigerate at least 4 hours.
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Whole ChickenWhole Chicken
3
Preheat grill to medium-high (350 to 400).
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GrillGrill
4
Remove chicken from marinade, discarding marinade. Grill, on greased grill rack, 6 minutes on each side or until cooked through.
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MarinadeMarinade
Whole ChickenWhole Chicken
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GrillGrill
5
Let chicken cool slightly before cutting into thin slices.
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Whole ChickenWhole Chicken
6
Toss salad greens with 1/4 cup Feta Dressing, and divide among 4 salad plates.
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GreensGreens
Feta CheeseFeta Cheese
7
Place chicken slices on greens, and top with feta cheese and toasted pine nuts.
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Feta CheeseFeta Cheese
Pine NutsPine Nuts
Whole ChickenWhole Chicken
GreensGreens
8
Serve with flatbread crackers and remaining dressing.
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FlatbreadFlatbread
CrackersCrackers
DifficultyNormal
Ready In21 m.
Servings4
Health Score24
Gluten Free
DietsGluten Free
Dish TypesSalad
Occasions4th Of JulySummer
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