Romaine, cherry tomatoes, cucumber, feta and kalamata olives, with sliced grilled chicken laid over the top. Twenty-seven minutes, two generous servings, and the char on the chicken is what turns a bowl of raw crunch into lunch.
Pound the breasts to an even three-quarters of an inch before they go on the heat. A whole breast is nearly twice that at the thick end, and over direct heat the outside blackens long before the center gets anywhere near a safe 165°F. Even thickness is the only thing that makes one temperature true across the whole piece. Then rest it five minutes off the heat before you slice, so the juices stay in the meat rather than running onto the board.
Go easy with the seasoning on the chicken. The feta and the olives have already salted the bowl for you. Shrimp swaps in for a faster cook, and a few pepperoncini add a bright, tangy bite.
