Greek Salad with Grilled Chicken

Ingredients (serves 4):

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon honey
• ¾ teaspoon salt, divided
• ¼ teaspoon ground black pepper, divided
• Olive oil cooking spray
• ± 350 gram chicken fillets
• 50 gram plum tomatoes, halved, seeded, and quartered (about 6–8 tomatoes)
• ½ large seedless cucumber, halved lengthwise and thinly sliced
• ½ small red onion, thinly sliced
• ± 80 gram feta cheese, crumbled
• 1/3 cup pitted kalamata olives, halved
• 3 tablespoons chopped fresh mint, divided
• 4 cups torn lettuce

Method:

1. Whisk together the olive oil, lemon juice, and honey.
2. Add ½ teaspoon salt and 1/8 teaspoon pepper; set aside.
3. Heat a grill pan to high.
4. Lightly coat chicken with olive oil spray, and season with remaining salt and pepper; cook over high heat 2 minutes per side or until just cooked through.
5. Transfer to a cutting board; let stand 5 minutes.
6. In a serving bowl, toss tomatoes, cucumber, onion, feta, olives, and half the mint with vinaigrette.
7. Slice chicken into ± 12mm strips, add to salad, and toss gently.
8. Place 1 cup lettuce on each of 4 plates, top with chicken mixture and remaining mint.