Greek Chicken Salad

Another great salad for an easy weeknight meal that's healthy and delicious!  I've used halloumi in this salad because I seem to be on an halloumi kick, but feta will work just as well, I just wouldn't heat it through like the recipe call for with the halloumi.

Greek Chicken Salad

Ingredients

Salad

• 2 Tbsp. olive oil
• 4 boneless skinless chicken thighs
• 8 cups salad greens of your choice
• 1 pint cherry tomatoes, halved
• 1 cup cucumber, sliced
• 1 cup peppers, sliced
• 1/2 red onion, sliced and soaked in water for 10 minutes
• 4 oz. halloumi, cubed

• Dressing & Marinade

• 1/3 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 2 Tbsp. lemon juice
• 1 Tbsp. honey
• 1 tsp. Dijon mustard
• 3 cloves garlic, minced
• 2 tsp. Greek seasoning
• salt & pepper to taste

Serves 4
Cook Time: 15 minutes

Combine all dressing/marinade ingredients and divide in half; save half for the dressing and pour the remaining half into a zip-top bag with the chicken thighs; marinate for at least two hours or overnight.
Preheat a medium skillet over medium-high heat, when heated add olive oil.  Remove chicken from marinade and pat dry with paper towels; discard marinade.  Sear chicken on both sides, then lower the heat and cover until chicken reaches 165.
Meanwhile, toss salad ingredients together; when chicken is done allow to rest for 10 minutes then thinly slice against the grain and toss into salad.  While chicken is resting, toss halloumi into pan and let warm through and soak up the chicken juices. Drizzle with dressing and serve immediately.