Honey Garlic Chicken Salad with Corn and Greek Salad

Ingredients

• 2 boneless, skinless chicken breasts (about 1 pound)
• 3 tablespoons honey
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 4 cups mixed greens (such as spinach, arugula, and romaine)
• 1 cup corn kernels (fresh or frozen)
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup Kalamata olives, pitted and halved
• 1/4 cup olive oil (for dressing)
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste (for dressing)

Instructions

1. Prepare the Marinade: In a small bowl, whisk together honey, minced garlic, soy sauce, olive oil, salt, and pepper until well combined.
2. Marinate the Chicken: Place the chicken breasts in a zip-top bag or shallow dish and pour the marinade over them. Ensure the chicken is well-coated and marinate in the refrigerator for at least 30 minutes.
3. Cook the Chicken: Preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes per side.
4. Cook the Corn: If using fresh corn, grill it for about 5-6 minutes. If using frozen corn, thaw it in warm water and drain.
5. Assemble the Salad: In a large bowl, combine mixed greens, corn, cucumber, cherry tomatoes, red onion, feta cheese, and olives. Toss gently.
6. Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, salt, and pepper until emulsified.
7. Toss the Salad: Drizzle the dressing over the salad and toss gently until all ingredients are coated.
8. Plate and Serve: Arrange the salad on a serving platter or individual bowls. Top with sliced grilled chicken and drizzle with additional honey if desired.

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