Cut the chicken breast in half widthwise. Cover one portion in plastic wrap to stop chicken juice from flying around your kitchen when you pound it.
Pound it to an even thickness.
Once all of your portions have been pounded to an even thickness, put them into a zip-top bag or a large bowl. In a medium bowl combine the olive oil, lemon juice, thyme, garlic powder, salt and black pepper. Pour it over the chicken breasts. Refrigerate for an hour at most. You’re just trying to get some flavor on there.
Oil your grill grates.
Once your grill is at the right temperature, remove the chicken breasts from the marinade, shaking off any excess. Put the chicken breasts on the grill in a single layer, as spaced out as you can. Cook for about 4 minutes per side. You want it to read 165ºF. They’ll be nice and brown with good char marks when they’re done.
Take them off of the grill and put them on a clean serving plate. Let them rest for 5 minutes before serving.
Combine the salad ingredients.
Dress the salad.