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Sardinian Grilled Vegetable and Chicken Salad

Sardinian Grilled Vegetable and Chicken Salad

Lunch
Prep Time
15min
Cook Time
20min
Servings
2
Calories
425
Chef's Note

For authentic Sardinian flavor, try using wild herbs like thyme or rosemary if available. The key to this dish is not overcooking the vegetables - they should be tender but still have a slight bite to them. If you can find it, Fiore Sardo (a traditional Sardinian pecorino) would make this dish even more authentic.

Tags
chicken
salad
Mediterranean
Sardinian
low-carb
gluten-free
dairy
grilled
healthy
Italian
Ingredients

  • 12 oz boneless, skinless chicken breasts

  • 1 medium zucchini

  • 1 medium red bell pepper

  • 1 small yellow bell pepper

  • 1/2 medium red onion

  • 1 cup cherry tomatoes

  • 4 cups mixed salad greens

  • 1/4 cup fresh basil leaves

  • 2 oz pecorino cheese

  • 3 tablespoons extra virgin olive oil

  • 2 tablespoons lemon juice

  • 1 clove garlic

Instructions
  • 1

    Preheat grill to medium-high heat (about 400°F).

  • 2

    Mince 1 garlic clove and combine with 1 tablespoon olive oil in a small bowl. Season with salt and pepper.

  • 3

    Pound chicken breasts to even thickness (about 1/2 inch) and brush with the garlic oil mixture.

  • 4

    Slice 1 zucchini into 1/4-inch thick rounds. Cut 1 red bell pepper and 1 small yellow bell pepper into quarters, removing seeds. Slice 1/2 red onion into 1/2-inch thick rounds.

  • 5

    Brush vegetables with 1 tablespoon olive oil and season with salt and pepper.

  • 6

    Grill chicken for 5-6 minutes per side until internal temperature reaches 165°F. Remove and let rest for 5 minutes before slicing.

  • 7

    Grill vegetables until tender with nice grill marks, about 3-4 minutes per side for peppers and zucchini, 2-3 minutes per side for onion.

  • 8

    While grilling, whisk together 1 tablespoon olive oil and 2 tablespoons lemon juice for the dressing. Season with salt and pepper.

  • 9

    Chop grilled vegetables into bite-sized pieces once cool enough to handle.

  • 10

    Arrange 4 cups mixed salad greens on plates and top with grilled vegetables and 1 cup cherry tomatoes.

  • 11

    Slice chicken and arrange over the salad.

  • 12

    Shave or crumble 2 oz pecorino cheese over the salad.

  • 13

    Tear 1/4 cup fresh basil leaves and scatter over the top.

  • 14

    Drizzle with the lemon dressing just before serving.

Nutrition Information (per serving)
425
Calories
38g
Protein
15g
Carbs
24g
Fat
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