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
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.
Let chicken rest for 5 minutes, slice width-wise into ¼ inch slices.
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.
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.
Mix all the ingredients together for the vinaigrette dressing.
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 tasteandsee.com