 |
Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 1 |
|
Turn to Balsamic Chicken Salad for a light and tasty no-fuss dinner option. Leftovers become a second meal by rolling up a small serving of chicken salad into a wrap for lunch the next day! Ingredients:
3 zucchini (about 6 oz. each), cut lengthwise into 1/4-inch-thick slices |
1 head fennel (about 12 oz.), sliced 1/4 inch thick |
1/4 cup extra-virgin olive oil |
salt and pepper |
1 small rotisserie chicken (about 2 lb.) |
1 5-oz. container mixed salad greens |
10 ounce cherry tomatoes (about 2 cups), halved |
1/3 cup pitted kalamata olives (2 oz.), each sliced in half lengthwise |
6 ounces fresh mozzarella, cut into 1/4-inch pieces |
1/3 cup roughly chopped basil leaves |
3 tablespoons balsamic vinegar |
1 1/2 teaspoons sugar |
Directions:
1. Preheat grill to high. Toss sliced zucchini and fennel in 1 Tbsp. olive oil and season with salt and pepper. Grill (in batches, if necessary) until just tender, 2 to 3 minutes per side for zucchini, 3 to 4 minutes per side for fennel. Remove from grill and let cool slightly. Cut crosswise into 1/2-inch pieces.
2. Remove skin from chicken, pull meat from bones and shred meat. In a large bowl, mix chicken with salad greens and grilled vegetables. Toss in tomatoes, olives, mozzarella and basil.
3. In another bowl, mix vinegar, sugar and 1/4 tsp. each salt and pepper. Stir to dissolve sugar. Add remaining 3 Tbsp. olive oil, whisking to combine. Drizzle vinaigrette over salad, toss and serve.
|
|