Grilled Chicken and Veg Salad

Grilled Chicken and Veg Salad
  • Prep Time: 15
  • Total Time: 45
  • Servings: 3-4

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About this Recipe


2 Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts
1/3 cup (80 mL) Olive oil
1/3 cup (80 mL) Vinegar
Salt and pepper
1 Zucchini, sliced
1 Eggplant, sliced
1 Red pepper, cut into large pieces
1 Green pepper, cut into large pieces
1 Red onion, cut into eight pieces
1 cup (250 mL) Feta cheese, cubed
3 Cloves garlic, minced


PREHEAT BBQ to medium-high. Lightly coat the grill with a non-stick cooking spray. Whisk together oil, vinegar, salt and pepper.

TOSS chicken with ¼ of the dressing and in a separate bowl, toss the cut vegetables with ¼ of the dressing.

GRILL the chicken for 8-10 minutes per side or until evenly char-grilled and the internal temperature of the chicken has reached 165°F (74°C). Set aside and grill the vegetables for 1-2 minutes per side or until nicely char-grilled.

REMOVE chicken and vegetables from the grill, slice the chicken and toss the chicken and vegetables with the remaining dressing. Top with Feta cheese. Serve at room temperature or chilled.


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