Grilled greek chicken & vegetable salad
Indulge in the flavors of Mediterranean cuisine with this delicious grilled Greek chicken and vegetable salad. Perfect for a light and refreshing meal.
Ingredients:
- 4 (170g) skinless, boneless chicken breasts
- 1 medium red onion, cut crosswise into 1/2-in. rounds
- 1 large yellow squash, cut lengthwise into 1/2-in. planks
- Cooking spray
- ¼ teaspoon black pepper
- ½ teaspoon kosher salt, divided
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh oregano
- 1 ½ tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 cup quartered cherry tomatoes
- 1 cup drained and rinsed no-salt-added chickpeas (garbanzo beans)
- 1 ½ ounces feta cheese, crumbled (about 1/3 cup)
- 8 pitted kalamata olives, halved
Instructions:
- Preheat the grill until it reaches a medium temperature (350 to 200 °C). Lightly spray cooking oil on the chicken, onion, and squash. Sprinkle pepper and 1/4 teaspoon of salt on the chicken. Place the chicken on the greased grates, then grill uncovered, turning occasionally, until the internal temperature reaches 70 °C, which takes about 8 minutes. Take the chicken off the grill. Put the onion and squash on the oiled grates; grill uncovered until they are lightly charred and tender, around 2 to 3 minutes per side. Remove from the grill.
- In a large bowl, mix dill, oregano, oil, vinegar, and the remaining 1/4 teaspoon of salt until well combined. Add tomatoes, chickpeas, feta, and olives; toss them together. Roughly chop the onion and squash, add them to the mixture, and toss to combine. Cut the chicken into 1/2-inch pieces and gently fold it into the salad mixture. Serve immediately.
Summary:
- Calories: 2367 kcal
- Fat: 83 g
- Protein: 208 g
- Carbs: 201 g
- Potassium: 5912 mg
- Magnesium: 546 mg