Food – Grilled Mediterranean Chicken Salad


Grilled Mediterranean Chicken Salad

Note: I’m not a fan of balsamic vinegar (or vinegar of any kind) so I would substitute the dressing for an Italian one.

For the salad:
  • 2 large chicken breasts
  • 2 small squash
  • 2 small zucchini
  • 1 large red pepper
  • Salt and pepper
  • 20 kalamata Olives, about 5 per salad
  • 1/2 red onion, sliced thinly into rings and separated
  • 10 ounces cherry tomatoes cut in half
  • 4 ounces French Feta, crumbled (regular feta if preferred)
  • 5 ounces mixed lettuce greens
For The Basil Balsamic Vinaigrette Dressing:
  • 1 clove of garlic, minced
  • 1 tablespoon chopped fresh basil
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon Dijon Mustard
  • 3 tablespoons aged Balsamic Vinegar
  • salt and pepper to taste
  1. Season the chicken liberally with salt and pepper and spray with Canola cooking spray. Cook on a 450 degree grill for 6 minutes on the first side and 5 minutes on the second. Be sure to temp the chicken to be sure it reads 165 degrees.
  2. Let chicken rest for 5 minutes, slice width-wise into ¼ inch slices.
  3. Cut squash, zucchini and red pepper in half lengthwise. Salt and pepper liberally and spray with canola cooking spray. Grill for 4 minutes on the first side and 2 minutes on the other side. Let rest for 5 minutes.
  4. Slice squash and zucchini on the diagonal. Cut pepper into long one-inch wide slices and then cut each slice on the diagonal into ½ inch pieces.
  5. Mix all the ingredients together for the vinaigrette dressing.
  6. Place a bed of mixed greens on each plate, then layer on grilled veggies, onions, olives, and feta. Top with you grilled chicken slices and drizzle with the vinaigrette.

recipe courtesy of


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