Healthy Italian Composed Salad with Grilled Chicken and Lemon-Herb Vinaigrette

In a bowl, whisk together 2 tablespoons of olive oil, 2 tablespoons of lemon juice, minced garlic, oregano, salt, and pepper. Add the chicken breasts and turn to coat. Cover and refrigerate for at least 30 minutes, or up to 2 hours.

Preheat your grill or a grill pan to medium-high heat (400°F/200°C). Lightly oil the grill grates or pan.

Remove chicken from marinade, discarding excess marinade. Grill chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and juices run clear. Use a food thermometer to ensure accuracy.

Transfer chicken to a cutting board, tent loosely with foil, and let rest for 5-10 minutes before slicing.

While the chicken rests, whisk together the remaining 2 tablespoons of olive oil, remaining 2 tablespoons of lemon juice, chopped basil, chopped parsley, and a pinch of salt and pepper in a small bowl. Taste and adjust seasoning as needed.

Divide the mixed greens among four plates, creating a bed for the other ingredients.

Arrange the sliced grilled chicken, halved cherry tomatoes, sliced cucumber, sliced red onion, sliced bell pepper, olives, and cannellini beans artfully over the mixed greens on each plate. Ensure components are distinct and visually appealing.

Drizzle the lemon-herb vinaigrette evenly over each composed salad just before serving.