Lemon-Thyme Grilled Chicken Salad

Sprinkle the mixed greens with grilled chicken slices, shredded feta cheese, and a savory feta dressing to make a fresh and hearty salad for the main course.
Combine the first 6 ingredients in a large, sturdy zippered plastic bag. Add the chicken and close the bag, turning it over to cover. Refrigerate for at least 4 hours.Preheat the grill to medium-high heat (350 ° to 400 °). Remove the chicken from the marinade, drain the marinade. Cook on a greased wire rack for 6 minutes on each side or until tender. Allow the chicken to cool slightly before slicing it into thin slices.Combine the lettuce with 1/4 cup of the feta dressing and spread over 4 salad plates. Place the chicken slices on top of the greens, and top with the feta cheese and toasted pine nuts. Serve with flatbread crackers and the remaining dressing.