Mediterranean Grilled Chicken Salad with Citrus Vinaigrette

Allergens

None

Ingredients

• 1. 6 large bone
• in, skin
• on chicken thighs 2. 3 tablespoons olive oil 3. Salt and black pepper, to taste 4. 1 small red onion, thinly sliced 5. 1 small cucumber, chopped 6. 1 pint cherry tomatoes, halved 7. 1 small zucchini, thinly sliced 8. 1 small yellow squash, thinly sliced 9. 3 cups mixed greens 10. 1/2 cup Kalamata olives, pitted 11. 1/4 cup fresh basil leaves Citrus Vinaigrette: 12. 1/4 cup fresh orange juice 13. 1/4 cup fresh lemon juice 14. 2 tablespoons red wine vinegar 15. 1 teaspoon Dijon mustard 16. 1 garlic clove, minced 17. 1/2 cup extra virgin olive oil 18. Salt and black pepper, to taste

Instructions

1. Preheat grill or grill pan to medium high heat. Season chicken thighs with salt and pepper. Brush with 3 tablespoons of olive oil. Grill chicken for 6 7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Set aside to rest.
2. In a large salad bowl, combine red onion, cucumber, cherry tomatoes, zucchini, yellow squash, mixed greens, and Kalamata olives.
3. Prepare the Citrus Vinaigrette: In a small jar or bowl, whisk together orange juice, lemon juice, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper. Slowly drizzle in olive oil while continuously whisking until emulsified.
4. Pour vinaigrette over the salad ingredients and toss to coat.
5. Slice grilled chicken into strips and add to the salad. Tear fresh basil leaves on top and serve immediately.

Chef’s Insight

To enhance the aroma, let the grilled chicken rest for a few minutes before slicing and adding it to the salad.

Notes

Grilled chicken can be prepared in advance and stored in an airtight container in the refrigerator until ready to use.