3 zucchini (about 6 oz. each), cut lengthwise into 1/4-inch-thick slices
1 head fennel (about 12 oz.), sliced 1/4 inch thick
1/4 cup extra-virgin olive oil
Salt and pepper
1 small rotisserie chicken (about 2 lb.)
1 5-oz. container mixed salad greens
10 ounce cherry tomatoes (about 2 cups), halved
1/3 cup pitted kalamata olives (2 oz.), each sliced in half lengthwise
6 ounces fresh mozzarella, cut into 1/4-inch pieces
1/3 cup roughly chopped basil leaves
3 tablespoons balsamic vinegar
1 1/2 teaspoons sugar
How to Make It
Preheat grill to high. Toss sliced zucchini and fennel in 1 Tbsp. olive oil and season with salt and pepper. Grill (in batches, if necessary) until just tender, 2 to 3 minutes per side for zucchini, 3 to 4 minutes per side for fennel. Remove from grill and let cool slightly. Cut crosswise into 1/2-inch pieces.
Remove skin from chicken, pull meat from bones and shred meat. In a large bowl, mix chicken with salad greens and grilled vegetables. Toss in tomatoes, olives, mozzarella and basil.
In another bowl, mix vinegar, sugar and 1/4 tsp. each salt and pepper. Stir to dissolve sugar. Add remaining 3 Tbsp. olive oil, whisking to combine. Drizzle vinaigrette over salad, toss and serve.