Grilled Chicken Salad with Feta Cheese

I was craving a light dinner but filling as well, so I went into the kitchen and I had all the ingredents to make a delicious salad.
Salads are fun right I mean you can put everything you want in them and make it your own, so this is what I had.

Rocket Lettuce
Radishes
Avocado
Green onions
raw mushrooms
and my crowning jewel Feta Cheese.
Now a salad is so easy you cut up only what you want in to it and add or substitute what ever you like.
Now for my Chicken I simply pan seared a chicken breast in olive oil, and seasoned with kosher salt and frsh ground pepper. I cooked until no longer pink then sliced up thin to lay on top or you can cut into chunks what ever you prefer.

HERE IS THE FUN PART ALL THE YUMMY DRESSINGS:
Lemon Vinaigrette:


1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

Yield: 6 servings


FRESH VINAIGRETTE DRESSING

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1 tsp. prepared French Dijon mustard (the French use mild table mustard)
3 to 4 tsp. vinegar (the French use cider vinegar)
2/3 c. oil (they prefer olive oil over there)
1/2 tsp. salt (optional)
1/2 tsp. ground black pepper (optional)
1 tbsp. sugar (optional)
1 tbsp. wine (optional; you can add wine to any French recipe)

Prepare fresh several minutes before using.
Put the mustard in the bowl that you are going to whisk the dressing in. If you are using any of the optional dry ingredients, add them to the mustard. Gradually dribble in the vinegar, while whisking briskly. Keep whisking until all the vinegar has been added and you have a smooth paste. Still whisking, gradually add in the oil. You're done when you have a nice smooth emulsion.

These 2 are gluten free and fat free and deliciously light.
ENJOY!