Grilled Mediterranean Chicken Salad

• Gluten free

• Meat

  • 2 Chicken breasts, large

• Produce

  • 1 tbsp Basil, fresh
  • 10 oz Cherry tomatoes
  • 1 clove Garlic
  • 5 oz Lettuce greens, Mixed
  • 1/2 Red onion
  • 2 Squash, small
  • 2 Zucchini, small

• Condiments

  • 3 tbsp Balsamic vinegar, aged
  • 1 tbsp Dijon mustard
  • 20 Kalamata olives

• Baking & Spices

  • 1 Red pepper, large
  • 1 Salt and pepper
  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Dairy

  • 4 oz French feta

Found on tasteandsee.com

Description

Directions

• 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.

Nutrition