This hearty Mediterranean Grilled Chicken Salad is full of grilled veggies & chicken, feta cheese, and a delightful Basil Balsamic Dressing. —Holly
For The Salad
large bonelss skinless chicken breasts
small yellow squash
large red pepper
red onion, sliced thinly into rings & separated
cherry tomatoes, halved
French feta cheese, crumbled
mixed lettuce greens
salt & pepper
For The Basil Balsamic Vinaigrette Dressing:
clove of garlic, minced
chopped fresh basil
extra virgin olive oil
aged Balsamic vinegar
salt & pepper to taste
In This Recipe
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.