Grilled Chicken Fattoush Salad with a Lemon Dressing

To marinate the chicken, in a medium bowl, whisk together the lemon juice and zest, honey, garlic, cumin, oregano, red pepper flakes and whisk in the olive oil. Butterfly the chickens all the way through and place the chicken breasts in a glass dish that holds them snugly in a single layer and add the marinade. Season with salt and pepper. Cover with plastic wrap and marinate for at least 30 minutes at room temperature, turning over the chicken occasionally. When they are done marinating, place them on a preheated grill for 4-6 minutes per side depending on their size, or until thoroughly cooked.

For the lemon dressing, in a small bowl whisk the lemon juice and salt and pepper. Slowly drizzle in olive oil while whisking. Chill.

To prepare the salad, chop the romaine lettuce into large bite-size pieces. Next chop up the parsley and toss with the lettuce. Portion out the lettuce, top with veggies and feta then add your grilled sliced marinated chicken breast (half a breast per serving) and lightly drizzle with the lemon dressing. Serve along with a warm pita. This recipe should make 6 entree salad portions.