Mediterranean Salad with Grilled Chicken
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 402 calorie
- Total Fat
- 22 grams
- Saturated Fat
- 5.5 grams
- Cholesterol
- 96 milligrams
- Sodium
- 581 milligrams
- Carbohydrates
- 15 grams
- Dietary Fiber
- 5 grams
- Protein
- 37 grams
- Sugar
- 6 grams
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
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
Directions
- 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.