Ingredients

• 0.5 cups olive oil
• 3 large cloves garlic
• 0.5 teaspoons dried thyme
• 0.25 teaspoons dried oregano
• 1 lemon , zested
• 0.75 teaspoons salt
• 1 pinch ground black pepper
• 1 pound boneless chicken breast

Instructions

1. 1 Combine olive oil, garlic, thyme, oregano, lemon zest, salt, and pepper in a blender or small food processor the day before. Pulse several times to purée; pour marinade into a resealable plastic bag. Add chicken pieces; massage the contents until chicken is coated with marinade. Press out as much air as possible, seal the bag, and refrigerate at least 4 hours or up to 24 hours.
2. 2 Combine olive oil, mayonnaise, white wine vinegar, white sugar, shallot, dry mustard, salt, and poppyseeds in a small jar with a lid for the dressing. Stir rapidly to blend, or cover and shake vigorously. Refrigerate until ready to use. Liquids will separate, so shake again before use.
3. 3 Preheat an outdoor grill to 375 degrees F (190 degrees C). Clean and oil the grates.
4. 4 Grill chicken on the hot grates until chicken is no longer pink at the center and juices run clear, 3 to 4 minutes per side. An instant read thermometer inserted near the center should read 165 degrees F (74 degrees C). Remove chicken to rest and cool for about 10 minutes, then chop into bite-sized pieces.
5. 5 To assemble salad, add about 3 tablespoons poppyseed dressing to the bottom of each of 2 (1-quart) Mason jars. Alternatively, you may keep dressing separate, and dress salad on the plate.
6. 6 To each jar, add 1/2 of chopped celery, 1/2 of scallion, 1/2 cup broccoli slaw, 1/2 cup strawberries, and 1 tablespoon feta. Fill each jar with torn salad greens, and add 1 1/2 tablespoons sliced almonds on top of greens. Put lids on the jars, and refrigerate until ready to serve.
7. 7 To serve, open the jars and shake out the contents on a plate. Dress with poppyseed dressing, if kept separate.

Nutrition per serving