Creamy Feta Greek Salad with Chicken

Chicken 

• 10 chicken thighs
• 6 cloves of garlic 
• 1 tbs fennel seed
• 1/2 tsp ground cumin 
• 1/2 tsp ground coriander 
• 1/4 cup evoo 
• Salt and cracked black pepper 

Dressing

• 1 shallot finely chopped 
• 2 tbs red wine vin
• 1 tbs Honey 
• 1 Lemon juiced 
• 2 tbs freshly chopped Dill
• Salt and pepper to taste
• 1/2 cup evoo
• 1 cup Greek feta crumbled plus 1/4 cup evoo (mash or blitz) 
• 1 tbs Fresh oregano 

Salad

• 2 heads romaine lettuce finely chopped 
• 6 Persian cucumbers medium chopped
• 2 bell peppers medium chop 
• 2 cups cherry tomatoes 
• 1 cup Kalamata olives 

Directions

1. Make the chicken marinade. In a large bowl place the chicken thighs and grate over 6 cloves of garlic. In a mortar and pestle, grind 1 tbs of fennel seed, and add the ground cumin, coriander, extra virgin olive oil and finish with salt and cracked black pepper. Let marinate for at least an hour in the fridge.
2. Heat up BBQ. Once heated, add chicken thighs to BBQ and grill for 4-5 minutes per side. Once cooked to liking, set aside on a plate.
3. Make the salad dressing. Add all ingredients to a medium-sized bowl, except for the crumbled feta. Mix together until combined. In a separate bowl, combine crumbled feta and olive oil. Mix together until it becomes a paste texture. Add feta mixture to the salad dressing and mix together until combined. Set aside. 
4. Add all salad ingredients to a bowl. Chop chicken thighs and add to salad. Pour salad dressing overtop and add more crumbled feta. Toss salad together. Finish with lemon juice and black pepper. Serve and enjoy!