Mediterranean Grilled Vegetables & Chicken Cobb-Style Salad Recipe Is Healthy & Delish by Donna John

Mediterranean Grilled Vegetables & Chicken Cobb-Style Salad Recipe Is Healthy & Delish

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


Salad Dressing

Here's how to make it: 

  1. 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. 
  2. Mound salad greens on a plate. Add the sliced chicken breast, potatoes, brussels sprouts, Kalamata olives, tomatoes and grilled vegetables. Sprinkle with Parmesan cheese. 
  3. 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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Elisa Schmitz
Wow, Donna John , so fresh and beautiful. I'm craving this salad right now!
Love this salad especially for lighter summer eating...

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