Step 1

Use a milk frother whisk or emulsion blender to combine the marinade ingredients. If mixing by hand, be sure to whisk super well.

Step 2

This will make 1 ½ cups, or 12 ounces. Reserve ½ cup for salad dressing.

Step 3

Butterfly the chicken breast pieces in half horizontally or pound thin with a meat mallet.

Step 4

Cover with 1 cup of marinade and let sit in fridge for at least 1 hour or up to 24 hours.

Step 5

Preheat grill to medium heat or 400°F (20°C).

Step 6

Place chicken on hot grill grates and brush some of the leftover chicken marinade onto the chicken. Optional, but adds a boost of flavor!

Step 7

Grill chicken breast on first side for 3 minutes, then flip and continue cooking for 4-5 minutes or until chicken breast reaches 165°F (74°C) internal temperature. Let rest for at least 5 minutes before slicing.

Step 8

To four large salad bowls, add lettuce, tomatoes, cucumbers, feta, croutons and avocado.

Step 9

Add remaining dressing to salad and toss ingredients.

Step 10

Add sliced chicken to salad and enjoy!