By Family Features | Recipe adapted from Delish

Prep time: 10 minutes

Cook time: 20 minutes

Servings: 4

2          boneless, skinless chicken breasts (8 ounces each)

1          teaspoon dried oregano

1          teaspoon ground coriander

kosher salt, to taste

freshly ground black pepper, to taste

2          tablespoons extra-virgin olive oil

3          romaine hearts, chopped

3          cups spinach

2          avocados, thinly sliced

2          cucumbers, thinly sliced

1          apple, thinly sliced

1          cup grapes, halved

Creamy Honey-Dijon Dressing:

3/4       cup plain Greek yogurt

3          tablespoons extra-virgin olive oil

1 1/2    tablespoons honey

1          tablespoon Dijon mustard

1          tablespoon fresh lemon juice

1          teaspoon apple cider vinegar

1/4       teaspoon garlic powder

1/4       teaspoon salt

1/8       teaspoon black pepper

Preheat grill or grill pan to medium-high heat. In medium bowl, sprinkle chicken with oregano, coriander and salt and pepper, to taste. Add oil then toss to coat.

Grill chicken, covered, about 8 minutes per side, until slightly charred and registering 165 F on thermometer inserted into thickest part. Transfer to cutting board, let rest 5 minutes then thinly slice.

Divide romaine, spinach, avocados, cucumbers, apples and grapes among bowls. Top with chicken.

To make dressing: Whisk Greek yogurt, olive oil, honey, Dijon mustard, lemon juice, apple cider vinegar, garlic, salt and pepper. Drizzle over salad and serve.

Find more light, yet filling, salad solutions at Culinary.net.