Grilled Chicken Mediterranean Salad
recipe by Sabrina W. for eat.drink.and be merry.
yields 4 servings
4 small chicken breasts, marinated in your favorite balsamic vinaigrette dressing (about 1 cup) for 30 minutes to overnight
12 oz romaine lettuce, chopped
1 cup English cucumber, peeled and sliced thin
1/4 lb sweet pepper dew peppers (found in the deli), thinly sliced
1-15 oz can chickpeas, drained and rinsed
4 hard-boiled eggs, halved
4 oz feta cheese, cut into cubes (I used tomato basil feta instead of plain)
Grill chicken on grill pan over stove or on an outdoor grill until cooked through, (about 15-20 minutes). Let rest for 5 minutes before slicing. I tend to pull apart the chicken breast instead of cutting into thick slices. I feel you get juicier bite-sized pieces this way, but that's just my preference. While chicken is cooking, arrange other ingredients among four plates. Top with grilled chicken and balsamic vinaigrette. Enjoy with some warm crusty bread! mmm! e.d.bm. :)
back to eat.drink.and be merry.