Grilled Lemon Thyme Chicken Salad

 Grilled Lemon Thyme Chicken Salad

adapted from Bon Appetit July 1992

The lemon thyme dressing does double duty as the marinade. It is a light crisp dish.

Makes 3 servings                                                     2 WW Blue points / serving

2 1/2 Tbsp. Extra virgin olive oil

2 1/2 Tbsp. water

3 Tbsp. Fresh lemon juice

1/2 tsp. hot sauce

1/2 tsp. dried thyme

3 boneless, skinless chicken breasts

6 tsp. reduced  fat feta

Your favorite green salad ingredients; We used

    Lettuce

    Onions

    Bell peppers

    Celery

    Radish

1. Heat a grill or grill pan to very hot (about 500F).
2. Put the oil, water, lemon juice, hot sauce, and thyme in a small bowl; whisk to combine.
3. Place the chicken breasts in a zip top bag with 2 1/2 Tbsp. of the dressing; Marinate for at least 5 minutes at room temperature or up to 2 hours in the refrigerator.
4. Grill the chicken until cooked through about 6-7 minutes on each side or until cooked through.
5. Transfer the chicken to a plate, cover and let rest for about 5 minutes.
6. Toss the salad ingredients together in individual bowls.
7. Cut the chicken into strips and  place on top of the salad.
8. Serve with the dressing on the side.

Enjoy!