Mediterranean Grilled Chicken Salad Food

MEDITERRANEAN GRILLED CHICKEN SALAD

Steps:

• In a shallow plate whisk together all the marinade ingredients. Add the chicken breasts and toss them around making sure they are fully covered in the marinade. Cover with plastic wrap and refrigerate for about 30 minutes to up to 4 hours.
• Heat up your grill so that it's around 400 F degrees.
• In the mean time whisk all the dressing ingredients together in a small bowl and set aside.
• In a larger bowl toss the lettuce, cucumber, red onion, bell pepper, tomatoes, and olives together.
• Grill the chicken on both sides, about 5 minutes per side or until no longer pink and is cooked through. Discard remaining marinate.
• Let the chicken cool for about 5 minutes before slicing it into 1/2 inch slices.
• Drizzle the prepared dressing over the salad and toss well. Add the crumbled feta to the salad and mix.
• Serve with the sliced chicken breast over the salad and avocado slices. Other optional sides include hummus and pita chips.

MEDITERRANEAN SALAD WITH GRILLED CHICKEN BREASTS

Steps:

• Combine marinade ingredients in a bag or glass dish and add the chicken to marinate for 30 minutes.
• Grill about 5-6 minutes per side or broil 6-7 minutes per side; When slightly cooled, slice chicken breasts on the diagonal and set aside.
• Make the dressing by combining all ingredients except for the oil and then slowly whisk in the oil, taste and adjust seasoning and set aside until ready to eat.
• In a salad bowl, combine all the greens and vegetables and pita chips with chicken and toss.
• Whisk the dressing and add to the salad and toss more and serve immedietly.

MEDITERRANEAN SALAD WITH GRILLED CHICKEN

Steps:

• Preheat the grill over medium-high heat.
• Remove the skin from the chicken breast. Slice the chicken breasts off the bone and slice each piece across horizontally to get 4 large, thin pieces.
• When the grill is hot, brush the grill grates with cooking oil to prevent the chicken from sticking. Sprinkle the chicken pieces with salt and pepper and grill for 4 minutes per side. Let rest for a few minutes, and then slices into strips, if desired.
• In a large bowl, whisk together the olive oil, Italian seasoning, sugar, lemon juice, half the zest and season with a pinch of salt and pepper. (Reserve the remaining half of the lemon zest for another recipe.) Reserve 2 tablespoons of the dressing to drizzle over the top of the salad.
• Add the green beans, olives, cheese, onions and lettuce to the remaining dressing, and toss to coat evenly. Divide the salad evenly among 4 plates or 1 large platter and top with the sliced chicken. Drizzle with the reserved dressing.

GRILLED MEDITERRANEAN CHICKEN SALAD

Steps:

• Heat grill to medium heat.
• Brush bread slices with 1 Tbsp. dressing. Brush chicken with 1 Tbsp. of the remaining dressing.
• Grill chicken 6 to 8 min. on each side or until done (165°F). Meanwhile, grill bread slices 1 min. or until lightly toasted on both sides, turning over after 30 sec.
• Combine tomatoes, cheese and basil. Toss spinach with onions and remaining dressing; spoon onto serving plate. Top with chicken and tomato mixture. Serve with bread.

GRILLED MEDITERRANEAN CHICKEN SALAD

Steps:

• Preheat grill to medium-high heat. Btush chicken with 1 tablespoons of the dressing.
• Grill chicken 5 minutes on each side or until cooked through (170F). Meanwhile, grill bread sliced 1 minute or until lightly toasted on both sides, turning over after 30 seconds.
• Mix tomatoes, cheese, and basil; set aside. Toss spinach and onions with remaining 1 tablespoons dressing; spoon onto serving plate. Top with cooked chicken and tomato mixture. Serve with the bread.