Any chicken entree that’s this easy and yummy is a win-win for me. And, it’s healthful as well!
—DIANE HALFERTY CORPUS CHRISTI, TX
PREP: 15 MIN. + MARINATING GRILL: 10 MIN. MAKES: 4 SERVINGS
1/4 cup orange juice
6 garlic cloves, minced
1 tablespoon balsamic vinegar
1 1/2 teaspoons dried thyme
1/2 teaspoon salt
4 boneless skinless chicken breast halves (5 ounces each)
2 packages (5 ounces each) spring mix salad greens
2 cups cherry tomatoes, halved
1/2 cup crumbled feta cheese
1/4 cup pitted Greek olives, halved
1/4 cup prepared vinaigrette
1. In a large resealable plastic bag, combine the first five ingredients. Add the chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight.
2. Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat or broil 4 in. from heat 5-6 minutes on each side or until a thermometer reads 165°.
3. In a large bowl, combine greens, tomatoes, feta cheese and olives. Drizzle with vinaigrette; toss to coat. Slice chicken; serve with salad.