Ingredients
2 boneless skinless chicken breasts (about 1 1/4 pounds)
1 tsp. ground coriander
1 tsp. dried oregano
Kosher salt
Freshly ground black pepper
5 tbsp. extra-virgin olive oil
4 tbsp. red wine vinegar
1 tbsp. freshly chopped parsley
4 romaine hearts, chopped
3 Persian cucumbers, thinly sliced
1 c. grape or cherry tomatoes, halved
2 avocados, sliced
4 oz. feta, crumbled
1/2 c. pitted kalamata olives, halved
Preparation
Step 1Heat grill to medium-high. Season chicken with coriander, oregano, salt, and pepper. Grill, covered, turning halfway through, until slightly charred and the thickest part of the breast registers 165ºF when probed with a thermometer, 18 to 22 minutes. Let rest for another 5 minutes, then slice.Step 2Meanwhile, make dressing. Whisk olive oil, red wine vinegar, and parsley in a small bowl and season with salt and pepper.Step 3Divide lettuce, cucumbers, tomatoes, avocado, feta, and olives among four serving bowls. Top with sliced chicken, then drizzle with dressing.
If you don’t have a grill, you can throw the chicken on a baking sheet and toss under the broiler and cook, flipping halfway, until it renders 165º on a thermometer. Or if you’re vegetarian or vegan, you could swap in things like hard boiled eggs or baked tofu. Also a quick hack if you are indeed packing this as an office lunch. For the dressing, ditch the whisking and throw all the ingredients into a jar or small tupperware. Right before you go to eat, give the jar a good shake and you will have a perfectly emulsified vinaigrette that is restaurant worthy. Have you made this yet? Let us know how it went in the comments below!
