Buttermilk-Brined Chicken Breast Salad

To prepare buttermilk brine: Combine buttermilk, sugar, shallots, 4 cloves garlic, 1 tablespoon salt, 1 tablespoon oregano, 1 1/2 teaspoons thyme, rosemary, Worcestershire sauce and 1/2 teaspoon pepper in a bowl. Stir until the sugar and salt dissolve.

To marinate chicken: Place chicken in a sealable gallon-size plastic bag. Pour in the brine mixture, seal and refrigerate for at least 4 hours and up to 12 hours.

To prepare chicken: Remove the chicken from the brine (discard the brine) and pat dry with paper towels. Rub 1 tablespoon oil all over the chicken and let stand at room temperature for at least 10 minutes and up to 30 minutes.

Meanwhile, preheat a grill to 400 degrees F or build a fire in a charcoal grill and let it burn down to medium heat (about 400 degrees F).

Oil the grill rack (see Tips). Grill the chicken with the lid closed, turning once, until an instant-read thermometer inserted into the thickest portion of the chicken registers 165 degrees F, 4 to 6 minutes per side. Remove to a clean cutting board and let rest 5 minutes before slicing.

To prepare salad: Whisk the remaining 4 tablespoons oil, vinegar, 1 teaspoon oregano (and/or thyme), 1 teaspoon garlic, Dijon, 1/4 teaspoon salt and pepper in a large bowl. Add greens and toss with the vinaigrette. Divide salad among 4 plates and top each with sliced chicken.