Rating: 5 stars
7 Ratings
  • 5 star values: 7
  • 4 star values: 0
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  • 2 star values: 0
  • 1 star values: 0

All the best flavors of the Mediterranean, tossed in a lovely salad. We prefer the chicken grilled and sliced, but if you're pressed for time, you can easily substitute 2 cups shredded rotisserie chicken from the deli.

This Story Originally Appeared On sunset.com

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Credit: Iain Bagwell; Styling: Kevin Crafts

Recipe Summary test

prep:
30 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare a charcoal or gas grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Coat chicken breasts with 1 tbsp. oil and cook, turning once, until no longer pink in the center and grill marks appear, about 7 minutes total. Let rest 10 minutes, then slice.

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  • Meanwhile, in a small bowl, whisk lemon juice, 1/3 cup oil, oregano, and pepper; set aside. Bring a medium pot of salted water to a boil, drop in asparagus, and cook until bright green, about 2 minutes. Drain and rinse thoroughly with cold water.

  • In a medium bowl, combine chicken, cheese, asparagus, tomatoes, olives, and pita chips. Pour reserved dressing over mixture and toss gently to coat. Add arugula and toss once more just to combine.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

563 calories; calories from fat 55%; protein 35g; fat 35g; saturated fat 7.3g; carbohydrates 29g; fiber 3.4g; sodium 978mg; cholesterol 91mg.
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