Grilled boneless chicken breasts served warm with a cool, Greek style chopped salad on top is the perfect summer dish for a breezy, al fresco dinner

•  4 boneless, skinless chicken breast halves, pounded 3/4” thin

For the marinade

• ¼ cup extra virgin olive oil
• 2tablespoons fresh lemon juice
• 2 garlic cloves, smashed
• 2 tblespoons chopped mint
• Salt & pepper

For the garnish

• 1 tablespoons fresh oregano, chopped
• 2 red ripe tomatoes, chopped
• ¼ cup cucumber, peeled, seeded & chopped finely
• 2 tablespoons sweet vidalia type onion, chopped finely
• 3 tablespoons small capers in brine, drained
• 1 clove garlic, peeled and minced
• 4 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• ½ cup greek feta cheese, crumbled
• Salt & pepper to taste
• 1 tablespoons each, flat leaf parsley and mint chopped for garnish

1.  Marinate chicken breasts for one hour in marinade.
2. Prepare garnish by combining all ingredients and set aside at room temperature until ready to serve.  Garnish may be made up to 6 hours ahead, but do not add feta cheese until ready to serve.
3. Preheat grill to high heat.  Grill chicken for 2-3 minutes per side, remove chicken from the grill and place on serving platter, spooning garnish directly over chicken.
4. Serve immediately, or at room temperature as part of a buffet.

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