I was craving a Luna Grill salad today but unfornately Luna Grill does not have locations in my state. Naturally, I whipped up my own marinade and dressing inspired by mediterranean flavors and every day ingredients stocked in my kitchen.

As for the salad, I used a spring mix blend with some diced English cucumber, red pepper and marinated red onion. To marinate the red onions, I simply squeezed 1/2 of a lemon over 1/4 cup of sliced red onion and let it sit in the fridge while the chicken marinaded. I did not have any feta cheese on hand but I would highly suggest adding some crumbly feta and olives for a true Luna Grill vibe.

Chicken Marinade

1/4 cup Extra Virgin Olive Oil

1 tbsp Red Wine Vinegar

2 Lemons, juiced

1 tsp Lemon Zest

3 Garlic Cloves, minced

1 tsp Oregano

1 tsp Thyme (double herbs if using fresh herbs)

Salt & Pepper to taste (about 1/4 tsp)

Simply mix ingredients together, pour over chicken and marinate for 30 minutes. Lemon is acidic so don't marinate too long. A half an hour is plenty. Split chicken breast in half for quicker cooking. Pan fry in olive oil for approximately 4-5 minutes per side.

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Vinaigrette Dressing

3 tbsp Extra Virgin Olive Oil

1 tbsp Red Wine Vinegar

1/2 Lemon, juiced

1/4 tsp Oregano

Pinch of salt & pepper

Combine well and save any remaining dressing in an airtight container in the fridge.

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