Author Notes
This hearty Mediterranean Grilled Chicken Salad is full of grilled veggies & chicken, feta cheese, and a delightful Basil Balsamic Dressing. —Holly
Ingredients
- For The Salad
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2
large bonelss skinless chicken breasts
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2
small yellow squash
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2
small zucchini
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1
large red pepper
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20
kalamata olives
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1/2
red onion, sliced thinly into rings & separated
-
10 ounces
cherry tomatoes, halved
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4 ounces
French feta cheese, crumbled
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5 ounces
mixed lettuce greens
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salt & pepper
- For The Basil Balsamic Vinaigrette Dressing:
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1
clove of garlic, minced
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1 tablespoon
chopped fresh basil
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3 tablespoons
extra virgin olive oil
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1 tablespoon
Dijon mustard
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3 tablespoons
aged Balsamic vinegar
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salt & pepper to taste
Directions
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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.
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Let chicken rest for 5 minutes, slice width-wise into ¼ inch slices.
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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.
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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.
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Mix all the ingredients together for the vinaigrette dressing.
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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.
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