Mediterranean Grilled Chicken Salad

Ingredients:

• 2 boneless, skinless chicken breasts (about 1 1/4 pounds)
• 1 tsp ground coriander
• 1 tsp dried oregano
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 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 cup grape or cherry tomatoes, halved
• 2 avocados, sliced
• 4 oz feta cheese, crumbled
• 1/2 cup pitted kalamata olives, halved

Instructions:

1. Preheat a grill to medium-high heat. Rub the chicken breasts with coriander, oregano, a pinch of salt, a few grinds of black pepper, and 2 tablespoons olive oil. Grill the chicken, turning halfway through, until lightly charred and cooked through (the thickest part should register 165°F with a meat thermometer), about 18–22 minutes. Remove from the grill, let rest for 5 minutes, and slice into thin strips.
2. In a small bowl, whisk together the remaining 5 tablespoons olive oil, red wine vinegar, and chopped parsley. Season with salt and black pepper to taste.
3. Divide the romaine lettuce, cucumbers, tomatoes, avocado slices, feta cheese, and olives evenly among four bowls. Top with the sliced grilled chicken.
4. Drizzle each salad with the prepared dressing. Serve immediately and enjoy!