Grilled Italian Chicken Salad
Here’s an easy Italian salad that makes a complete meal by itself. Fire up the grill before the weather turns cold. Already to chilly for the grill? Roast the peppers and onions under the broiler and toss the chicken into a skillet with a little olive oil. Either way, this is simple and tasty.
- Romaine or your favorite greens
- Red Onion
- Red Peppers
- Fresh Mozzarella
- Boneless Chicken Breasts (or thighs, if you prefer)
- Granulated Garlic. 1 to 2 teaspoons
- Oregano, 1 teaspoon
- Basil, 1 teaspoon
- Crushed Red Pepper Flakes
- Olive Oil
- Balsamic Vinegar
Mix up the garlic, oregano, basil and red pepper in a small bowl. Pound the chicken with a mallet until it’s a uniform thickness, about 1/2 an inch.
Halve the peppers from top to bottom and remove the guts.
Cut the ends off the onion and remove the tough outer skin. Slice the rest into thick rings and stick a skewer through each slice to hold it together. Brush with just a little olive oil.
Fire up the grill to a nice medium heat. While it’s heating, sprinkle about half the seasoning mix on the chicken.
Grill the chicken, sprinkling the rest of the seasoning mix on after you turn it. Grill the peppers and onion until they get nice and brown and tender.
While the grilling is going on, dump the greens into a bowl. Slice the cheese and toss it in.
Do the same with the avocado.
Once the grilling is done, chop the peppers into chunks and add it to the bowl. Do the same with the onion and chicken.
Drizzle lightly with olive oil and balsamic.
Toss it gently until everything is well coated and mixed.
Serve it up and enjoy!