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Ingredients

• 3 tablespoons  red-wine vinegar
• 1 teaspoon  mustard
• 1/4 teaspoon  salt
• 1/4 teaspoon  black pepper
• 1/3 cup  extra-virgin olive oil
• 2 tablespoons  chopped flat-leaf parsley
• 1 teaspoon  chopped fresh oregano
• 1 teaspoon  chopped fresh thyme
• 4   skinless chicken thighs (about 5 ounces each)
• 8 cups  shredded iceberg lettuce (1 head)
• 1 medium-size  cucumber, peeled, seeded and thinly sliced
• 1 small  red onion, halved, thinly sliced
• 1 medium-size  green pepper, seeded and thinly sliced
• 1 cup  sliced radishes
• 1/2 cup  pitted kalamata olives, halved
• 2/3 cup  crumbled feta cheese (3 ounces)

Description

Baked Chicken Thighs Team Up With A Refreshing Greek Salad For A Palate-pleasing Weeknight Chicken Dinner. The Fresh Herb Dressing Doubles As A Marinade For The Chicken.

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