Ingredients
- 2 boneless skinless chicken breasts 8 ounces each
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- kosher salt to taste
- freshly ground black pepper to taste
- 2 tablespoons extra-virgin olive oil
- 3 romaine hearts chopped
- 3 cups spinach
- 2 avocados thinly sliced
- 2 cucumbers thinly sliced
- 1 apple thinly sliced
- 1 cup grapes halved
Creamy Honey-Dijon Dressing:
- 3/4 cup Greek yogurt plain
- 3 tablespoons olive oil extra virgin
- 1 1/2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat grill or grill pan to medium-high heat. In medium bowl, sprinkle chicken with oregano, coriander and salt and pepper, to taste. Add oil then toss to coat.
- Grill chicken, covered, about 8 minutes per side, until slightly charred and registering 165 F on thermometer inserted into thickest part. Transfer to cutting board, let rest 5 minutes then thinly slice.
- Divide romaine, spinach, avocados, cucumbers, apples and grapes among bowls. Top with chicken.
- To make dressing: Whisk Greek yogurt, olive oil, honey, Dijon mustard, lemon juice, apple cider vinegar, garlic, salt and pepper. Drizzle over salad and serve.