Grilled Chicken Salad

Ingredients

• 2 boneless skinless chicken breasts (about 1 1/4 pounds)
• 1 tsp. ground coriander
• 1 tsp. dried oregano
• Kosher salt
• Freshly ground black pepper
• 7 tbsp. extra-virgin olive oil, divided
• 4 tbsp. red wine vinegar
• 1 tbsp. freshly chopped parsley
• 4 romaine hearts, chopped
• 3 Persian cucumbers, thinly sliced
• 1 c. grape or cherry tomatoes, halved
• 2 avocados, sliced
• 4 oz. feta, crumbled
• 1/2 c. pitted kalamata olives, halved

Method

1. Heat grill to medium-high. Season chicken with coriander, oregano, salt, pepper, and 2 tablespoons olive oil. Grill, covered, turning halfway through, until slightly charred and the thickest part of the breast registers 165ºF when probed with a thermometer, 18 to 22 minutes. Let rest for another 5 minutes, then slice.22 min timer
2. Meanwhile, make dressing. Whisk olive oil, red wine vinegar, and parsley in a small bowl and season with salt and pepper.
3. Divide lettuce, cucumbers, tomatoes, avocado, feta, and olives among four serving bowls. Top with sliced chicken, then drizzle with dressing.