Marinated Mediterranean Grilled Chicken Salad

Appetizers, Lunch | June 27, 2016

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PREP TIME: 40 minutes
COOK TIME: 20 minutes

Ingredients for the Italian Herb Char-grilled Chicken

  • 12 ounces NatureRaised Farms™ Grilled Chicken Breast Strips
  • 2 Tablespoons light olive oil
  • 1 teaspoon Italian herb seasoning blend, commercially prepared

Ingredients for the Lemon and Olive Oil Vinaigrette

  • ¼ cup lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon garlic, minced
  • ½ teaspoon lemon zest
  • ½ teaspoon garlic pepper seasoning, commercially prepared
  • ⅔ cup light olive oil

Ingredients for the Roasted Cauliflower

  • 1 cup cauliflower, fresh, cut into florets
  • ¼ cup light olive oil
  • ½ teaspoon kosher salt
  • ⅓ teaspoon black pepper

Ingredients for the Salad

  • 1⅔ cups romaine lettuce, chopped
  • ½ cup feta cheese, crumbled
  • ½ cup roasted red bell peppers, strips
  • ½ cup marinated artichoke hearts, commercially prepared
  • ½ cup Kalamata olives, pitted
  • 2 tablespoons pine nuts, toasted

Directions for the Italian Herb Char-grilled Chicken

  1. Preheat open-flame grill to medium-high.
  2. Coat the chicken breast strips evenly with olive oil and season with the Italian herb seasoning. Cook for 3 to 5 minutes on each side or until the internal temperature reaches 165°F. Transfer to clean container; set aside.

Directions for the Lemon and Olive Oil Vinaigrette

  1. Combine the lemon juice, Dijon mustard, garlic, lemon zest, and garlic pepper seasoning in a bowl; whisk to blend.
  2. Slowly add olive oil in a steady stream and whisk until emulsified; set aside.

Directions for the Roasted Cauliflower

  1. Preheat oven to 400°F.
  2. Combine the cauliflower, olive oil, kosher salt, and black pepper in a bowl; toss to evenly coat. Transfer to a parchment-lined baking sheet and roast for 10 to 12 minutes or until tender and golden brown.

Directions for the Salad

  1. Toss romaine lettuce in a bowl with feta cheese, roasted red peppers and lemon and olive oil vinaigrette (see recipe), set aside.
  2. Arrange the salad on a plate and top with marinated artichoke hearts, Kalamata olives and roasted cauliflower (see recipe).
  3. Shingle Italian herb char-grilled chicken strips (see recipe), over the salad, and finish with pine nuts.

Nutrition facts per serving: 600 calories, 53g of fat (9g of saturated fat), 11g of carbohydrate, 21g of protein, 4g of dietary fiber, 1240mg of sodium, 3g of sugar.


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