You can adjust the marinade according to the quantity of chicken and how much you love garlic, and all of these amounts are suggestions rather than rules. Other great toppings are fresh or sun-dried tomato, cucumber, fresh peppers, etc.
Greek Salad with Lemon-Garlic Chicken
1 pound boneless, skinless chicken breast
juice of one lemon
3 tablespoons olive oil
2-4 cloves garlic, crushed and minced
1/2 teaspoon salt
1 teaspoon Aleppo pepper (or crushed red pepper)
For the salad:
Romaine and/or red leaf lettuce
Red onion rings
chopped green onion
soft goat cheese or feta cheese, crumbled
Trim the chicken if needed, and pat dry with some paper toweling. In a medium mixing bowl, stir together the lemon, olive oil, garlic, salt, and Aleppo pepper, then stir in the chicken to coat. Let the chicken soak in the marinade for a half hour, stirring once or twice. I let the chicken stay at room temperature while it is in the marinade, as it makes the grilling more even, but if that freaks you out just stick the bowl in the fridge.
Heat a gas grill or grill pan over medium-high heat. Remove the chicken from the marinade (discard any remaining marinade) and place on the hot grill. Grill for 4-5 minutes per side, or until cooked through. Let the chicken rest for five minutes before slicing.
Arrange the salad ingredients on a serving platter, and top with the sliced chicken. Drizzle with a little more olive oil and some fresh lemon juice, and serve.
Thanks for reading,