Cooked - Grilled Chicken Mediterranean Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Grilled Chicken Mediterranean Salad

4.0

1 lb boneless skinless chicken breasts

1 tablespoon olive oil

1 tablespoon Balsamic Vinegar (no added sugar)

½ teaspoon garlic powder

½ teaspoon kosher salt

½ teaspoon ground black pepper

14 oz can artichoke hearts, drained and chopped

2 tablespoons capers, drained

2 tablespoons sun dried tomatoes, chopped

¼ cup kalamata olives, pitted and chopped

¼ cup green olives (spanish), pitted and chopped

¼ cup roasted (or pickled) red & yellow peppers, chopped

¼ cup fresh parsley, chopped

1 tablespoon balsamic vinegar (no added sugar)

2 tablespoons extra virgin olive oil

¼ cup crumbled feta cheese (optional)

Combine 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, garlic powder, salt and pepper in a small bowl.
Trim the chicken breasts if necessary, and slice into cutlets about ¾ inch thick.
Place in a non-reactive bowl (plastic, ceramic, or glass) and pour the marinade over the chicken.
Mix to ensure the chicken is well coated.
Cover and marinate in the refrigerator for at least an hour, or overnight.
Grill (or saute) the chicken breasts until fully cooked (no longer pink or at 165 degrees F).
Combine the artichoke hearts, capers, sun dried tomatoes, olives, peppers, and parsley in a medium-sized bowl.
In a small bowl, whisk together the extra virgin olive oil and balsamic vinegar.
Pour over the salsa and toss to coat.
Season with salt and pepper as desired.
Arrange the chicken on an oven-proof plate or platter.
Spoon the salsa over the top of the chicken.
Garnish with crumbled feta if using.
Warm in the oven at 350 for 10 minutes if desired, or serve cold – it’s delicious either way!

Course🍽️Main Course

Diets🌾Gluten-free...

Category🍗Chicken

CuisineMediterranean

Occasions📆EverydaySummer Bbq

Season☀️Summer

DifficultyEasy ⏰ 20m

Created 35 weeks ago

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