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Grilled Mediterranean Chopped Salad


  • 1 1/4 lbs Chicken breast


Marinade/Dressing:

  • 1/4 cup Olive Oil

  • 2 Juice of Lemon

  • Zest Lemon

  • 1/4 cup Red wine vinegar

  • 3 tbs Minced garlic

  • 1/2 cup Parsley

  • 2 tsp Dried oregano

  • 1 tbs Salt

  • 1 tsp Pepper


Salad:

  • 4 cups Romaine lettuce

  • 1 (15 oz) can Garbanzo beans

  • 1 Cucumber

  • 2 Roma tomatoes

  • 1 Red onion

  • 1/3 cup Sliced olives

  • 1/2 cup Feta cheese

  • 2 Lemons







Slice, dice veggies. Blend everything together for marinade/dressing in a blender. (Or shake together all of the marinade/dressing ingredients in a mason jar or closed container). Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later. Add chicken to the dish with the marinade, cover with plastic wrap and refrigerate for at least 20 minutes, (or up to 8 hours).

To grill the chicken, preheat grill to medium high heat, and place chicken on hot grill. Close lid and cook until chicken is cooked through, flipping once, a total cooking time of about 8-12 minutes, depending on thickness of chicken breasts. While chicken is grilling, prepare all of the salad ingredients and mix in a large salad bowl.

Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining dressing. Serve with oregano and fresh parsley if desired. Top with lemon wedges if desired.


Serves 4

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