Grilled Mediterranean Chicken Salad

This hearty Mediterranean Grilled Chicken Salad is full of grilled veggies & chicken, feta cheese, and a delightful Basil Balsamic Dressing.

This recipe contains , chicken breasts (boneless skinless), squash, zucchini, bell peppers (red), salt, olives (kalamata), onions (red), tomatoes (cherry), cheese (feta), mixed salad greens, , garlic (fresh), basil (fresh), olive oil, mustard (dijon), balsamic vinegar, salt, black pepper

4 Servings

Prep time: 15 min

Cook time: 15 min

Ingredients:

• For the salad:
• 2 whole large chicken breasts
• 2 whole small squash
• 2 whole small zucchini
• 1 whole large red pepper
• 1 ds. salt
• 1 pkg(s) kalamata olives (about 5 per salad)
• 1/2 whole red onion, sliced thinly into rings and separated
• 10 whole cherry tomatoes cut in half
• 4 oz. feta cheese, crumbled
• 5 oz. mixed lettuce greens
• For The Basil Balsamic Vinaigrette Dressing:
• 1 clove(s) garlic, minced
• 1 tbsp. chopped fresh basil
• 3 tbsp. extra virgin olive oil
• 1 tbsp. dijon mustard
• 3 tbsp. balsamic vinegar
• 1 ds. salt
• 1 pn. black pepper

Instructions:

• 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.