Tuesday, January 18, 2011

Grilled Chicken Mediterranean Salad

Tonight, Eric and I enjoyed another quick and healthy dinner. Salad for dinner is usually not my favorite because it rarely fills me up. However, the grilled chicken, hard-boiled eggs, and chickpeas help to make this into a dinner instead of a light lunch. Some marinated mushrooms and artichoke hearts would definitely be a great addition!


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)
balsamic vinaigrette


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. :)




click here for a printable version of this recipe

1 comment:

Duxa said...

Wow you are so criative!
That is fantastic...hummmmmmmmm.....

 

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