In this twist on a Greek salad, both the chicken and the romaine lettuce get a turn on the grill to infuse the dish with a warm, smoky flavor. This dish is easily transportable to a campground, a picnic at the park, or a barbeque on the beach. Just pack a cooler with the marinated chicken, feta cheese topping, dressing, and the remaining ingredients, and once you arrive at your site, all that’s left to do is to grill the chicken and romaine. Just don’t forget to bring a large bowl to mix everything together. Of course, this salad is just as delicious prepared in your own backyard.

Make Ahead: Prepare the dressing, marinated feta, and brined chicken (through Step 2).

Finish on Site: Grill the lettuce and chicken and assemble the salad.

Pack These Tools: Grill, grilling tongs, paper towel, knife, cutting board, large bowl, platter, and salad tongs.

Kitchen Hack: Some blocks of feta are sold in containers that include brine. Don’t toss the brine, instead, use it as a marinade to achieve extra-juicy chicken as we do here. No need to add additional salt, though, as the brine provides plenty. Just marinate the chicken in the brine with a tablespoon of olive oil and a few grinds of black pepper for 2 to 24 hours before grilling.

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