Photo: Antonis Achilleos; Styling: Gerri Williams
Prep Time
30 Mins
Cook Time
10 Mins
Serves 8

Turn to Balsamic Chicken Salad for a light and tasty no-fuss dinner option. Leftovers become a second meal by rolling up a small serving of chicken salad into a wrap for lunch the next day!

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

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