Mediterranean Salad with Grilled Chicken

2016-05-17
  • Yield : 4 servings
  • Prep Time : 15m
  • Cook Time : 10m
  • Ready In : 25m
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Nutritional Info

This information is per serving.

  • Calories

    402 calorie
  • Fat

    22 grams
  • Saturated Fat

    5.5 grams
  • Cholesterol

    96 milligrams
  • Sodium

    581 milligrams
  • Carbohydrate

    15 grams
  • Fiber

    5 grams
  • Protein

    37 grams
  • Sugar

    6 grams

Ingredients

  • 1 bone-in, split chicken breast (about 1 1/2 pounds)
  • Oil, for the grill grates
  • Salt and freshly ground pepper
  • 1/4 cup olive oil
  • 1 teaspoon Italian seasoning
  • 1 teaspoon sugar
  • Juice and zest of 1 lemon
  • 8 ounces frozen green beans, thawed
  • 1/4 cup pitted kalamata olives, roughly chopped
  • 1/2 cup crumbled feta cheese
  • 1/2 medium red onion, sliced
  • 1 large head romaine lettuce, cleaned and torn into bite-size pieces

Method

Step 1

Preheat the grill over medium-high heat.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

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