Mediterranean Chicken Salad

Servings: 4 | Serving size: 2 cups salad

Cooking Time: 45 Minutes

This recipe can be multiplied by 2, 3, 4.

This recipe makes great leftovers. It is actually better the second day. Keep in the refrigerator for no more than 48 hours.

Preheat oven to 350°F. Place a large non-stick grill pan and a large non-stick skillet in the oven. (Two large non-stick skillets will do.).

While the oven is heating combine the minced garlic and chicken breast strips in a bowl and place the bowl in the refrigerator.

When the pans are hot spray each lightly with olive oil and add the sliced red onion to the grill pan and the zucchini and grape tomatoes to the skillet.

Cook the tomatoes and zucchini for about 5 to 7 minutes tossing twice to make sure that they are well seared. Remove before the tomatoes get soft and place in a large bowl to cool in the refrigerator. Return the skillet to the oven.

Cook the onions tossing frequently until the begin to brown. Add the red and yellow pepper strips and cook for about 5 to 7 minutes tossing once or twice. Remove before the peppers get too soft and add to the cooling tomato / zucchini mixture and toss well.

Spray the large skillet lightly again with olive oil and add the garlic and chicken strips. Cook for about 10 minutes tossing once or twice. Make sure the chicken is cooked through. Remove and add to the roasted vegetable mixture tossing to coat well.

Add the olive oil, balsamic vinegar, hone, salt, pepper, olives and basil. Toss to coat the salad well and then return to the refrigerator to chill for at least 2 hours.

When ready to serve cut the romaine lettuce into strips and fold into the salad.

Slice the rolls and then heat gently. Serve spread with goat cheese.