With super juicy chicken!
For the chicken: – 2 chicken breasts, about 1 lb total – 2 tsp kosher salt for brining (I used Diamond Crystal brand) – 1 tsp oil, avocado or olive – 1/2 tsp onion powder – 1/2 tsp garlic powder – 1 tsp dried oregano For the salad: – 1 head of lettuce, shredded (romaine, green leaf) – Half a large cucumber – 1 cup cherry tomatoes – 2/3 cup kalamata olives – 1/3 cup feta cheese crumbled For the dressing: – 3 tbsp olive oil – 1 tbsp red wine vinegar – 1/2 tsp kosher salt (I use Diamond Crystal brand) – 1/2 dried oregano
Dry the chicken breasts off with a paper towel then sprinkle kosher salt on both sides. Place them in the fridge to dry brine for 8-10 hours.
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Remove the breasts from the fridge and rub oil on both sides. Combine spices in a bowl and sprinkle over both sides of the chicken, rubbing in to coat evenly.
Heat your grill to 375 degrees F & place the breasts on the grill. Cook for 5 minutes, then flip the chicken breasts & cook another 7-10 minutes, until the internal temp reads between 165F.
While the chicken is cooking on the grill, cut up the cucumber, tomatoes, and olives into bite sized pieces.
When the chicken is done, place it on a cutting board and let it rest for 5 minutes, then slice.
Take a small container with a lid and add in olive oil, red wine vinegar, kosher salt, and dried oregano. Shake to combine then set aside.
Place the shredded lettuce in a large bowl and start adding in the toppings, including the sliced chicken breast.
Shake the container with the dressing one more time, then pour it over the salad and serve.
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