Greek-Inspired Grilled Chicken and Spring Green Salad

I’ve been running on four hours of sleep a night for two weeks, so forgive me if I make this short and snappy. Really short and snappy. In other words, here’s the recipe. Or, to be more exact, here are the “guidelines,” as I rarely measure for recipes like this. Use your best judgment, and adjust quantities depending on persons to be served and individual tastes. Enjoy!

Ingredients:

grilled chicken breasts, sliced
dried cherries
feta cheese
Kalmata olives, halved or sliced
fresh dill
mixed baby spring greens
balsamic vinegar based salad dressing (preferably homemade; see below)
Pita chips

Guidelines:

Rub chicken breasts with oil and sprinkle with salt and pepper. Grill until done. Let cool, then slice thinly.

In a large bowl, toss the mixed baby spring greens, the balsamic vinegar based dressing, and the fresh dill. (I like to make my own dressing by mixing about 4 tbsp. quality aged balsamic vinegar with about 2 tbsp. of quality olive oil. Add a pinch of sugar, and some fresh ground pepper. Whisk.)

On individual serving plates, place the dressed salad greens. Top with dried cherries, feta cheese, halved or sliced Kalamata olives, and the grilled chicken slices.

Serve with Pita chips.