Mediterranean Grilled Chicken Salad

Herbal-Slim™ Metabolizer Herbs

Recently I was watching a cooking show on TV, and the host was making Mulligatawny soup, I believe, which is an Indian curry soup (don’t worry, I’m trying to figure out how to make an on-plan version). On the show, the host talked about how the adults will love the soup, but that she will make something different for the kids.

Wait. What? Why??

I think it’s safe to assume that kids in India (happily) eat Indian food, and that mom isn’t breaking out the chicken nuggets for them. Unless kids have special dietary needs, there is no reason to make an additional meal for them. A healthy alternative, and a way to introduce your kids to a wider range of foods, is to serve them a smaller portion size of whatever you’ve prepared for the adults. In my household, there are never special “kids meals” (I may be a caterer, but that doesn’t mean I operate a family restaurant!) and I challenge you to do the same. I know not everyone’s almost-12-year-old would chow down on a fresh summer salad recipe with beets …

Or would they?

Mediterranean Grilled Chicken Summer Salad Recipe

  • 3-4 medium size beets
  • 2 large boneless and skinless chicken breast halves
  • 1/2 teaspoon Morton® Light Salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon Dijon mustard
  • 2 tablespoons Sherry or red wine vinegar
  • 1 teaspoon fresh oregano leaves, finely minced
  • 4 teaspoons olive oil
  • 6-8 cups fancy mixed lettuce leaves
  • 1 1/2 cups cherry tomatoes, halved
  • 4 large green onions, chopped
  • 4 ounces garbanzo beans, pre-soaked

Preheat oven to 350 degrees F.

Remove stems from beets and wash well. Wrap each beet individually in foil and place on a baking sheet. Bake in preheated oven for 40-60 minutes, depending on size of beets. Remove from oven and let rest until cool enough to handle.

NOTE: Beets can be roasted in advance and kept refrigerated.

While beets are cooling, heat grill to highest setting.

Place chicken breasts between two pieces of plastic wrap and beat gently with a rolling pin until flattened to an even consistency of about one-quarter inch thick. Spray each side with oil sprayer and sprinkle with half of salt and pepper. Cook chicken on grill for 3-4 minutes on each side, until just cooked through, but not dry. Set aside.

NOTE: You can use leftover cooked chicken, or just about any protein you prefer.

While chicken is cooling, run beets under cold water, removing skins with your hands (they will come off easily). Chop beets. Measure 1 1/2 cups and reserve remaining beets for use in a different recipe.

In a small jar with a tight-fitting lid, stir mustard and vinegar together. Add oregano and oil. Cover container and shake well, until dressing is combined.

Divide lettuce between 4 large bowls. Top with equal portions of beets and tomatoes, then drizzle with dressing. Top with green onions.

Slice chicken breasts into thin strips. Place 3 ounces of chicken on top of each salad, then top with 1 ounce of garbanzo beans.

Season with additional salt and pepper, if desired, before serving.

Makes 4 servings.