Grilled Chicken and Vegetable Salad with Balsamic Vinaigrette

Ingredients

Quantities are for 4 servings.

• 4 each Chicken thighs, bone-in, skin-on
• 8 cups Mixed salad greens
• 1 each Cucumber, diced
• 1 pint Cherry tomatoes, halved
• 1/2 each Red onion, thinly sliced
• 1/2 cup Feta cheese, crumbled
• 1/4 cup Toasted pine nuts or walnuts
• 1/4 cup Balsamic vinegar
• 1/3 cup Olive oil
• 1 tbsp Dijon mustard
• 1 tbsp Honey
• 2 cloves Garlic

Instructions

1. Preheat the grill to medium-high heat.
2. Season the chicken thighs with salt and pepper and grill 6-7 minutes per side, until they reach 165°F internally. Let rest, then remove the skin and bones and slice the meat.
3. In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, garlic, salt, and pepper.
4. In a large bowl, combine the salad greens, cucumber, tomatoes, and red onion.
5. Top with the sliced chicken, feta cheese, and nuts.
6. Drizzle with the vinaigrette just before serving.