So fresh, so tasty!
1/4 cup orange juice
6 garlic cloves, minced
1 tbsp balsamic vinegar
1-1/2 tsp dried thyme
1/2 tsp salt
4 boneless skinless chicken breast halves
2 packages (5 oz each) spring mix salad greens
2 cups cherry tomatoes
1/2 cup crumbled feta cheese
1/4 cup pitted Greek olives, halved
1/4 cup prepared vinaigrette
In a resealable plastic bag, combine the first five ingredients. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight.
Drain chicken; discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, rub paper towel over grill rack to coat lightly. Grill chicken, covered, over medium heat or broil 4 inches from heat 5-6 minutes on each side or until a meat thermometer reads 165.
In a bowl, combine greens, tomatoes, feta cheese and olives. Before serving, drizzle salad with vinaigrette; toss to coat. Slice chicken; serve with salad.