Mediterranean Grilled Vegetables & Chicken Cobb-Style Salad Recipe Is Healthy & Delish by Donna John
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With my raised garden overflowing with lettuce and leftover Parmesan-crusted lemon chicken breasts, marinated roasted brussels sprouts and boiled tiny potatoes, I knew a salad was on the menu for dinner. What I didn't know is that I would feel like grilling vegetables and end up with a fabulous Mediterranean grilled vegetable and chicken salad. Yum!
The healthiest salad dressing for this vegetable-heavy salad is a drizzle of olive oil and then squeezing the grilled lemon over the top. Tasty! But if you're craving a creamy salad dressing, go for it! It is just as delicious. I used Parmesan ranch dressing and have no regrets.
Cuisine: Mediterranean / American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: varies
Ingredients
- spring mix salad greens or your favorite lettuce
- cooked chicken breast, sliced (I used a leftover Parmesan-crusted lemon chicken breasts)
- cooked tiny potatoes
- roasted brussels sprouts (I used leftover marinated roasted brussels sprouts)
- Kalamata olives
- roasted banana peppers or pepperoncini
- grape tomatoes
- grilled lemon halves
- grilled red onions
- grilled eggplant slices (I used a thin Asian eggplant)
- grilled green onions
- shredded Parmesan cheese
Salad Dressing
- olive oil or your favorite salad dressing
Here's how to make it:
- Cut the eggplant and red onions in slices. Put the eggplant, onions, green onions, lemon halves and banana peppers onto a plate. Drizzle with olive oil and season with salt and pepper. Put them onto a hot grill and cook until softened and beginning to char. Remove and cool.
- Mound salad greens on a plate. Add the sliced chicken breast, potatoes, brussels sprouts, Kalamata olives, tomatoes and grilled vegetables. Sprinkle with Parmesan cheese.
- For the dressing, either drizzle with olive oil and then squeeze the grilled lemon over the top, or top with your favorite salad dressing.
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