Grilled mediterranean chicken salad

Delight in the flavors of the Mediterranean with this savory grilled chicken salad. Packed with fresh ingredients, it's a culinary masterpiece.

Ingredients:

• 2 large bonelss skinless chicken breasts
• 2 small yellow squash
• 2 small zucchini
• 1 large red pepper
• 20 kalamata olives
• 1/2 red onion, sliced thinly into rings & separated
• 280g cherry tomatoes, halved
• 110g French feta cheese, crumbled
• 140g mixed lettuce greens
• salt & pepper
• 1 clove of garlic, minced
• 1 tablespoon chopped fresh basil
• 3 tablespoons extra virgin olive oil
• 1 tablespoon Dijon mustard
• 3 tablespoons aged Balsamic vinegar
• salt & pepper to taste

Instructions:

1. Season the chicken generously with salt and pepper and coat with Canola cooking spray. Grill at 230 °Cor 6 minutes on one side and 5 minutes on the other. Ensure the chicken reaches an internal temperature of 165 degrees.
2. Allow the chicken to sit for 5 minutes before cutting it into slices about a quarter-inch thick.
3. Halve the squash, zucchini, and red pepper lengthwise. Season well with salt and pepper and coat with canola cooking spray. Grill for 4 minutes on one side and 2 minutes on the other. Allow the vegetables to rest for 5 minutes.
4. Slice the squash and zucchini diagonally. Cut the red pepper into long slices about one inch wide, then cut each slice diagonally into half-inch pieces.
5. Combine all the ingredients to make the vinaigrette dressing.
6. On each plate, arrange a layer of mixed greens, grilled vegetables, onions, olives, and feta. Place the grilled chicken slices on top and drizzle with the vinaigrette.

Summary:

• Calories: 1967 kcal
• Fat: 90 g
• Protein: 157 g
• Carbs: 146 g
• Potassium: 6982 mg
• Magnesium: 586 mg