Mediterranean Salad With Grilled Chicken Breasts Food

LEMON HERB MEDITERRANEAN CHICKEN SALAD

Steps:

• Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.
• Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl.
• Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through.
• Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining UNTOUCHED dressing. Serve with lemon wedges.

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.

CHICKEN CHOPPED MEDITERRANEAN SALAD WITH FETA VINAIGRETTE

Steps:

• In a bowl large enough for tossing salad, add diced chicken breast.
• Chop the romaine and add to salad bowl. Toss in the cucumber, olives and red onion and set aside.
• In a sealable jar or container with a lid, combine red wine vinaigrette, Greek seasoning and crumbled feta cheese. Seal lid and shake vigorously.
• Pour dressing over salad and toss to combine. Divide among chilled salad plates and garnish with extra crumbled feta cheese and sliced tomatoes.

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.

MEDITERRANEAN CHICKEN SALAD

Steps:

• Dressing: Whisk together the Italian dressing, pepper sauce, mint, and mustard powder in a small bowl. Cover and chill until ready to use.
• Salad: In a medium skillet, cook the chicken in the oil over medium heat for 8-10 minutes or until the chicken is tender and no longer pink. Turn often to brown evenly.
• Remove chicken from the skillet and cut into thin, bite-sized cubes. Allow chicken to cool and refrigerate until fully chilled.
• Combine the chicken with the Bulgar, cucumbers, tomatoes, onion, and parsley in a bowl. Serve over lettuce and drizzle with dressing.

MEDITERRANEAN ORZO CHICKEN SALAD

Steps:

• Cook pasta according to package directions. Drain pasta; rinse with cold water and drain well., In a large bowl, combine pasta, chicken, tomatoes, cheese, olives and onion. In a small bowl, whisk remaining ingredients until blended. Drizzle over salad; toss to coat.