June 30, 2017
This recipe for Mediterranean Grilled Chicken Salad is a fresh spin on the summertime classic. Loaded with crispy fresh veggies and herbs, it’s sure to be a light healthy favorite. Recipe from Girl Carnivore.
1Pat the chicken dry and place in a resealable container, coating the Wild Garden Persian Marinade. Cover and place in the fridge for up to 24 hours.
2When ready to grill, clean the grates and allow the grill to heat.
3Grill the chicken over indirect heat until an instant read thermometer reads 160 flipping once halfway through.
4Wrap in foil and allow to rest, allowing the temp to rise to 165.
5Meanwhile, slice two lemons in half and char over the flame. Remove from heat and set aside.
6Meanwhile, toss the onion, peppers, celery, mushrooms, artichoke hearts and olives in a large bowl.
7When the chicken has cooked, give it a rough chop and mix it in with the vegetables. Sprinkle with a bit of salt and pepper.
8Whisk the oregano, basil, red pepper flakes, cardamom together in a small bowl. Squeeze in the juice from one lemon and add the olive oil. Stir to combine.
9Cook the Wild Garden Couscous according to the package. And toss into the salad. Mix to combine.
10Sprinkle with feta, and garnish with fresh minced herbs like parsley, thyme or oregano.
11Arrange the fresh chicken salad on a platter with the charred lemon wedges. Serve with bib lettuce or pita pockets for serving as edible cups.