Step 1

Preheat grill with two cooking zones, a hot zone and a cool zone.

Step 2

Mix all ingredients together and place in resealable container. Refrigerate for 30 minutes before serving so the flavors of the salad have time to blend together.

Step 3

Place all ingredients in a food processor excluding olive oil. Pulse until roughly chopped.

Step 4

Turn on food processor and slowly add olive oil in a steady stream until well blended.

Step 5

Coat chicken well and place on the hot zone of the grill.

Step 6

Grill for 4 minutes then turn chicken 45° and grill for an additional 2 minutes.

Step 7

Move chicken to cool zone, place lid on grill and finish cooking until internal temperature of chicken is 165℉. Let rest 3 minutes before slicing or serving.