mediterranean grilled chicken salad

Marinate chicken breasts in lemon juice & zest, lots of garlic & fresh herbs then grill them to succulent perfection, toss them onto a bed of baby greens you’ve picked from your own garden & topped with marinated artichokes, sundried tomatoes, pine nuts, feta & Mediterranean grilled chicken salad is born. 

Okay, maybe you’re not picking baby greens you’ve grown yourself but for those of us that are picking & eating produce we’ve grown, there’s something intensely satisfying & dare I say, smug in growing your own food. And while I can’t attest to having grown everything in this salad, the greens, herbs & cucumbers are products of a little nurturing from me combined with Indiana soil, sunshine & rain. 

This is my first summer in Indiana & I have planted everything in pots because we’re going to be moving soon. Being in pots hasn’t stopped cucumbers, tomatoes, salad greens, peppers & herbs from growing like mad. The herbs are so prolific I pick them like normal people do flowers & put them around the house in little, old mixing bowls & jars. Simple & rustic.

The dressing for the salad is also pretty simple: your basic balsamic, lemon vinaigrette sweetened with a little honey. 

Generally not a consumer of marinated vegetables from a jar, I don’t condemn it either, especially not in a Mediterranean grilled chicken salad where you want marinated artichokes & sundried tomatoes. I do make most of our meals from scratch but the likelihood of me preparing, cooking & marinating artichokes is a stretch. 

Because I utilized some ready-made ingredients, this salad was pretty quick & certainly easy to make. The Mediterranean cuisine is touted be one of the healthiest in the world, relying on lots of fresh produce, olive oil, garlic, nuts, seeds, legumes & some lean protein. This salad fits quite snuggly right into this description. Washed down of course, with a glass of vino. Cheers for now, Lovoni

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Here’s another grilled chicken recipe – cashew turmeric chicken I made just recently & loved.

mediterranean grilled chicken salad

2017-07-18 05:27:34

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Ingredients

1. 2 small boneless, skinless chicken breasts
2. 1 tablespoon finely grated lemon zest
3. 1/4 cup lemon juice
4. 1/4 cup chopped fresh parsley
5. 2 Tbsp chopped fresh oregano
6. 1 tablespoon olive oil
7. 4 garlic cloves, minced
8. salt & freshly ground pepper
9. 4 cups baby green
10. 10 pieces marinated quartered artichokes, drained
11. 2 small cucumbers, sliced
12. 1/3 cup sundried tomatoes in oil, drained and sliced
13. 1/4 cup thinly sliced red onion
14. 1/3 cup toasted pine nuts
15. 4 oz (113g) feta cheese, thinly sliced
16. BALSAMIC VINAIGRETTE
17. 4 tablespoons olive oil
18. 1 tablespoon balsamic vinegar
19. 1 tablespoon lemon juice
20. 1 tablespoons honey
21. 1 garlic clove, minced
22. pinch salt & freshly ground pepper

Instructions

1. To make the vinaigrette, combine all ingredients in a jar with a screw-top lid; shake until very well combined.
2. Preheat a grill (barbie) to medium.
3. In a medium bowl, combine chicken, lemon zest, juice, parsley, oregano, oil, garlic, salt & pepper, making sure the chicken is well coated in the mixture. Cook on a greased grill, over medium heat, for about 5 minutes each side, or until cooked. Let chicken rest for 5 minutes before cutting crossways into slices.
4. Dived greens between two large serving bowls. Top with artichokes, cucumber, tomatoes & onion. Drizzle with vinaigrette. Top with pine nuts & feta. Serves 2 to 3.

By Lovoni

Fresh Hunger https://freshhunger.com/