Mediterranean Chicken Salad
Ready Pac
4 6-ounce boneless, skinless
chicken breasts
¼ cup fresh lemon juice
2 garlic cloves, crushed
1 teaspoon salt
¾ teaspoon freshly ground
black pepper
1 16-ounce bag
Ready Pac* Grand Parisian
Complete Salad
½ cup thinly sliced red
onion, cut in half
½ cup pitted Kalamata
olives, drained and cut
in half
2 teaspoons capers, drained
1 tablespoon Italian
herb seasoning
2 tablespoons olive oil
Arrange chicken in a shallow glass baking dish.
In a small bowl, whisk together lemon juice,
garlic, salt and pepper. Pour over the chicken.
Let stand for 1 hour at room temperature,
turning once.
Meanwhile, remove the feta cheese, cranberries,
frosted almonds and dressing from the salad
bag and set aside. Place the salad greens in
a salad bowl and add onion slices, olives and
capers. Toss lightly with salad forks. Chill.
Remove the chicken from the marinade;
drain well. Generously coat the chicken with
Italian herbs.
Heat oil in a skillet over medium heat. Add the
chicken and sauté for 3-4 minutes on each side,
or until cooked through. Transfer to a platter
and let rest for 1-2 minutes.
Remove the chilled salad greens mixture from
the refrigerator. Add feta cheese, cranberries,
frosted almonds and dressing. Toss. Serve the
salad topped with diagonally sliced chicken
breast strips. Makes 4 servings.
* Brands may vary by region; substitute a similar product.
California Grilled Chicken Salad
Taylor Fresh
4 medium boneless,
skinless chicken breasts
2 tablespoons canola oil
Salt, pepper and
garlic powder
6 cups Taylor Fresh* baby
spring mix
3 Roma tomatoes,
cut into wedges
2 ripe avocados, cut into
bite-size pieces
½ red onion, thinly sliced
½ cup shaved
Parmesan cheese
4 tablespoons extra-virgin
olive oil
3 tablespoons
balsamic vinegar
Organic
Preheat the grill to medium-high.
Rub chicken with canola oil and sprinkle with
salt, pepper and garlic powder to taste. Grill until
thoroughly cooked, 5-7 minutes per side.
Divide spring mix, tomatoes, avocados, onion and
Parmesan among serving dishes.
In a small bowl, whisk together olive oil, vinegar,
½ teaspoon salt and ¼ teaspoon pepper.
Slice the chicken and place on top of the salads.
Drizzle the dressing over the salads. Makes 4 servings.
* Brands may vary by region; substitute a similar product.
Salads 65
