Marinated Lemon Chicken Greek Salad with Mint

Ingredients

• 6 tablespoons lemon juice (freshly squeezed)
• 2 tablespoons red wine vinegar
• 1/4 cup olive oil (extra virgin)
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 3 cloves garlic (minced)
• salt and pepper (to taste)
• 2 cups Long English cucumber, (seeded and chopped)
• 2 cups bell pepper, (diced)
• 1 cup cherry tomatoes, (or grape tomatoes)
• 1/4 cup red onion, (finely diced)
• 1/4 cup Kalamata olives, (pitted)
• 2 tablespoons feta cheese ((omit for paleo diet))
• 1/4 cup mint leaves, (torn)
• 1 teaspoon honey (add to remaining marinade for dressing)
• 6 oz chicken breasts, thighs, or chicken tenders (skinless, boneless, cubed)

Instructions

1. 1

   Whisk marinade ingredients together. Put chicken cubes in a glass bowl or resealable plastic bag and pour HALF the marinade on top. Refrigerate for at up to an hour. Reserve the other half of the marinade for the dressing.

2. 2

   Cook the chicken either on skewers on a grill (indoor or outdoor), or on the stove top in an oven-proof skillet. If using a skillet, heat oven to 375°F., add 1/2 Tablespoon oil to the pan, heat, then add the chicken cubes. Brown, then transfer skillet to oven and continue cooking until chicken is no longer pink (about 5 - 7 minutes.)

3. 3

   Meanwhile, combine cucumbers, peppers, tomatoes, and olives in a serving bowl. Add cooked chicken and garnish with feta cheese and mint leaves.

4. 4

   Add 1 teaspoon honey to the remaining marinade and use as a dressing. Toss together and serve.