Preparation Time: 20 minutes

Cook Time: 30 minutes

Cut: Boneless chicken


4 boneless, skinless chicken breasts

Marinade & Dressing
½ cup (125 ml) olive oil
¼ cup (60 ml) red wine vinegar
2 cloves garlic, minced
2 tsp (5 ml) dried oregano
1 tsp (5 ml) Dijon mustard
½ tsp (2.5 ml) salt
½ tsp (2.5 ml) ground black pepper

1 English cucumber, cut lengthwise, seeded, and sliced ¼ inch thick
1 green pepper, chopped into 1-inch pieces
2 cups (500 ml) cherry tomatoes, halved
5 ounces (150 g) feta cheese, cut into ½ inch cubes
1/3 cup (80 ml) red onion, thinly sliced
½ cup (125 ml) pitted Kalamata olives
1/3 cup (80 ml) fresh mint leaves


In a small bowl, whisk together olive oil, vinegar, garlic, oregano, mustard, salt, and pepper.

Divide the dressing/marinade in half. Reserve remaining half for salad dressing.

Place the chicken in a medium sized bowl. Pour half the dressing/marinade over the chicken and combine. Marinate the chicken for 30 minutes or overnight.

Lightly oil grill and heat to medium high. Grill chicken approximately 8 minutes each side or until internal temperature reads 165F (74F). Set chicken aside to rest.

On a large platter arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onions, and olives. Drizzle reserved dressing over salad and gently toss. Slice the chicken breasts and arrange over the salad.

Garnish with fresh mint leaves, if desired.