Grilled Lemony Chicken Salad With Baby Kale and Spinach

 2 Boneless skinless chicken breast or thigh, cut into bite sized chunks
1 medium red or Vidalia onion
1 carrot 1 pickling or Persian type cucumber
 1/2 cup cherry or grape tomatoes
1 red or green pepper
2 medium hard boiled eggs
 8 pitted black olives
1 avocado, cubed
1 bag of prewashed baby spinach/kale mix, or greens of your choice
lemon juice yogurt garlic olive oil Rosemary or Oregano, your choice

Chicken Marinade
2 tablespoons of lemon juice
2 tablespoons of olive oil
2 tablespoons of yogurt
2 pressed cloves of garlic
1/2 teaspoon of coarse black pepper
1 teaspoon of snipped rosemary
We process all the ingredients, because it's easier and also makes a better marinade; but you can mince and press and snip,if you prefer. Place chicken in a bowl or plastic bag Marinate for at least 2 hours in the refrigerator .

Veggie Prep
Dice the pepper
Dice the cuke
Shred the carrots
Slice the onion
Dice the avocado and eggs as close to serving time as possible
Slice the olives
Keep everything chilled until you are ready to assemble.

Make Dressing
Equal parts olive oil and yogurt, greek style is best
Black pepper
I tablespoon of lemon juice
Hefty pinch of lemon zest
1 tablespoon of grated Italian cheese or a 2 tablespoons of mild Feta

Chill until serving ,
Drain the chicken and discard the marinade. Prepare the grill by brushing with oil, we use an Italian stove top pan. Heat the pan until it's almost at the smoking point. Lower the flame and toss the drained chicken into the pan. Cook until done with nicely browned grill marks .

Assembly 

Begin layering the salad. Place the greens on individual plates or in large shallow past bowls Top with green pepper and then cukes Add the onion and top with chicken Arrange avocado, olive slices and chopped egg all around the edges of the plate Stir the dressing and serve at the table Get yourself a nice seeded loaf or some grilled Flatbread and enjoy