Grilled Mediterranean Chicken Salad

Ingredients

For the salad:

2 large chicken breasts

2 small yellow squash

2 small zucchini

1 large red pepper

Salt and pepper

20 Kalamata olives (about 5 per salad)

½ red onion, sliced thinly into rings and separated

10 ounces cherry tomatoes cut in half

4 ounces French Feta, crumbled (regular feta if preferred)

5 ounces mixed lettuce greens

For The Basil Balsamic Vinaigrette Dressing:

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 and pepper to taste

Preparation

Season the chicken liberally with salt and pepper and spray with Canola cooking spray. Cook on a 450 degree grill for 6 minutes on the first side and 5 minutes on the second. Be sure to temp the chicken to be sure it reads 165 degrees.

Let chicken rest for 5 minutes, slice width-wise into ¼ inch slices.

Cut squash, zucchini and red pepper in half lengthwise. Salt and pepper liberally and spray with canola cooking spray. Grill for 4 minutes on the first side and 2 minutes on the other side. Let rest for 5 minutes.

Slice squash and zucchini on the diagonal. Cut pepper into long one-inch wide slices and then cut each slice on the diagonal into ½ inch pieces.

Mix all the ingredients together for the vinaigrette dressing.

Place a bed of mixed greens on each plate, then layer on grilled veggies, onions, olives, and feta. Top with you grilled chicken slices and drizzle with the vinaigrette.