Special Diets

Fire Roasted Chicken Salad

• From: California Olive Board

Ingredients

• 1/4 cup olive oil, divided

• 1 Tbs chili powder

• 1 Tbs minced garlic

• 2 tsp ground cumin

• 1 tsp kosher salt, divided

• 1 lb boneless, skinless chicken breast

• 3 medium medium zucchini, sliced lengthwise, 1/4-inch thick

• 1 medium medium red onion, sliced into 1/4-inch thick rings

• 6 cups chopped romaine lettuce

• 1/4 cup queso fresco cheese OR feta cheese, crumbled

• 1 cup olives, whole, drained

• 3 Tbs red wine vinegar

• 1 Tbs toasted sunflower seeds

A touch of garlic and chili gives this salad a spicy kick.

Directions

• Combine 1 tablespoon olive oil, chili powder, garlic, cumin, and 3/4 teaspoon salt. Toss chicken in marinade until evenly coated. Cover and refrigerate for 30 minutes.
• Heat grill to medium-high. Cook chicken for 6 to 8 minutes on each side (depending on thickness) until cooked through. Remove to clean cutting board and cut into 1-inch pieces. Set aside.
• Brush zucchini and red onion with 1 tablespoon olive oil and sprinkle with remaining salt. Grill for 2 to 3 minutes on each side. Transfer cooked vegetables to a clean cutting board, dice into 1/4-inch pieces and set aside until cooled to room temperature. Combine lettuce, cheese, olives, grilled vegetables and chicken in large mixing bowl. Toss with remaining olive oil, vinegar and sunflower seeds.