Grilled Chicken Salad
with kalamata olives / green beans

Name: Grilled Chicken Salad
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1 lb Chicken breasts, boneless and skinless, halved; 1/2 cup Olives, pitted Kalmata, sliced; 12 oz Green beans, trimmed and chopped; 8 oz Lettuce, chopped (any crisp variety like Romaine or Boston leaf); 2 Tomatoes, medium, chopped; 1/2 cup Walnuts, halves or pieces; 6 Tbsp Balsamic Vinaigrette (ingredients listed separately); 2 cloves Garlic, chopped; 1 1/2 Tbsp Vinegar, balsamic; 1 tsp Mustard, Dijon; 1 tsp Honey; 1 tsp Lemon juice; 4 Tbsp Oil, olive

Active: 30 Total: 60

Original GF Paleo Vegetarian

Grilled chicken rounds out this Italian-inspired salad with olives, vegetables, and a tart-sweet balsamic vinaigrette. This salad was first featured in a meal plan in 2015.

Ingredients

Metric

Servings:

Grilled Chicken Salad:

Chicken breasts, boneless and skinless - 1 lb , halved
Olives, pitted Kalmata - 1/2 cup , sliced
Green beans - 12 oz , trimmed and chopped
Lettuce - 8 oz , chopped (any crisp variety like Romaine or Boston leaf)
Tomatoes, medium - 2 , chopped
Walnuts, halves or pieces - 1/2 cup
Balsamic Vinaigrette (ingredients listed separately) - 6 Tbsp

Balsamic Vinaigrette:

Garlic - 2 cloves , chopped
Vinegar, balsamic - 1 1/2 Tbsp
Mustard, Dijon - 1 tsp
Honey - 1 tsp
Lemon juice - 1 tsp
Oil, olive - 4 Tbsp

Prep

Make vinaigrette - Chop garlic. Combine with vinegar, mustard, honey, and lemon juice. Add olive oil while whisking. (Can be done up to 5 days ahead)
Chicken - Halve and then season and tenderize. (Can be done up to 1 day ahead)
Marinate chicken - Toss chicken in half the prepared vinaigrette (reserve the other half to dress the salad). Marinate for at least 30 minutes and up to a day. (Can be done 1 day ahead)
Olives - prep as directed. (Can be done up to 3 days ahead)
Green beans - Trim and cut into 1/2” / 1.25 cm pieces. Place in a microwave-safe bowl. Cover with a wet paper towel and microwave until tender, 3 to 5 minutes. (Can be done up to 3 days ahead)
Lettuce / Tomatoes - Prep as directed.

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Make

Remove chicken from marinade (discard marinade) and season on both sides with salt and pepper.
If cooking on the grill: Heat grill to 400F / 163C degrees, keeping one part over direct heat and one part over indirect heat. Brush grates with some cooking oil. Place chicken over direct heat. Sear chicken for 2 to 3 minutes on each side and transfer to indirect heat. Cook until internal temperature reaches 165F / 74C degrees, an additional 2 to 3 minutes.
If cooking on the stovetop: Place a grill pan over medium-high heat. Brush pan with some cooking oil and sear chicken on both sides for 2 to 3 minutes. Lower heat to medium, cover with foil or lid, and cook for another 3 to 5 minutes, until internal temperature reaches 165F / 74C degrees.
Slice chicken into bite-sized pieces.
To assemble salads, toss together lettuce, tomatoes, walnuts, green beans, olives, and chicken. Add vinaigrette until dressed to your liking. Enjoy!

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