Recipe Source - Chef Mitch Maier
Prep Time - 30 Minutes
Cook Time - 10 Minutes
Total Time - 40 Minutes
½ pounds Chicken, Boneless Breasts
⅓ cups Extra Virgin Olive Oil
2 tablespoons Lemon Juice
¼ cups Chef Mitch Maier Black Garlic Sauce & Marinade
3 teaspoons mince Garlic, Cloves
1 teaspoon Dijon Mustard
1 teaspoon Italian Seasoning
½ teaspoons Oregano, Dried
⅛ teaspoons Salt
⅛ teaspoons Black Pepper
1 tablespoon Extra Virgin Olive Oil
¼ cups Greek Vinaigrette Dressing
Serving Day Ingredients
8 cups chop Lettuce, Romaine
½ cups dice Tomato
¼ cups drain Black Olives, Sliced, Canned
⅓ cups Feta Cheese Crumbles
Preheat the oven to 325 degrees.
In a shallow plate whisk together all the marinade ingredients. Add the chicken breasts and toss them around making sure they are fully covered in the marinade. Cover with plastic wrap and refrigerate for about 30 minutes to up to 4 hours.
Heat up your grill so that it's around 400 F degrees.
In the mean time whisk all the dressing ingredients together in a small bowl and set aside.
In a larger bowl toss the lettuce, tomatoes, and olives together.
Grill the chicken on both sides, about 5 minutes per side or until no longer pink and is cooked through. Discard remaining marinate.
Let the chicken cool for about 5 minutes before slicing it into 1/2 inch slices.
Drizzle the prepared dressing over the salad and toss well. Add the crumbled feta to the salad and mix.
Serve with the sliced chicken breast over the salad and avocado slices. Other optional sides include hummus and pita chips.
To Order Chef Mitch Maier Black Garlic Products -- www.chefmitchmaier.com