Colors of Life Salad

piątek, 14 lutego 2014

Colors of Life Salad

Time: 35 mins


  • 1 tablespoon finely chopped shallot
  • 3 tablespoons balsamic vinegar
  • 1 1/2 tablespoons olive oil
  • salt
  • fresh ground black pepper, to taste
  • 4 boneless skinless chicken breasts
  • nonstick cooking spray
  • 8 cups green leaf lettuce, washed and torn into bite-sized pieces
  • 1/2 cup sliced large black olives
  • 1 large red bell pepper, stemmed, seeded and diced


  • 1 For the balsamic vinaigrette:.
  • 2 Place the shallots and vinegar in a small mixing bowl and whisk to combine. Continue whisking and slowly add the olive oil. Season to taste with salt and pepper.
  • 3 (This can be made in advance and stored in the refrigerator for up to 3 days.)
  • 4 For the grilled chicken:.
  • 5 Spray the grill grate with nonstick cooking spray and then preheat the grill to medium-high.
  • 6 Season the chicken breasts with salt and pepper.
  • 7 Grill the chicken on both sides until it is cooked through, about 4 to 6 minutes per side depending on the thickness. Transfer the chicken breasts to a cutting board and let cool.
  • 8 (The chicken can be grilled in advance and stored in the refrigerator for up to 2 days.)
  • 9 For the green salad:.
  • 10 Slice the chicken breasts into strips and place them in a mixing bowl. Add the black olives, red bell pepper and half of the balsamic vinaigrette.
  • 11 Place the lettuce in a separate salad bowl and toss it with the remaining vinaigrette. Arrange the chicken, black olive and red bell pepper mixture on top and serve.

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