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Mediterranean-style Grilled Chicken, Roasted Tomato and Mozzarella Salad

Mediterranean-style Grilled Chicken, Roasted Tomato and Mozzarella Salad
Mediterranean-style Grilled Chicken, Roasted Tomato and Mozzarella Salad

Ingredients

1 ½ pounds organic chicken breast, cleaned and cut into large cubes
¼ cup olive oil
1 Tbsp balsamic vinegar
½ cup water
2 cloves garlic, minced
1 Tbsp fresh chopped rosemary
1 Tbsp fresh chopped parsley
1 Tbsp fresh chopped oregano
1 Tbsp fresh chopped basil
1 tsp salt
2-3 turns freshly ground pepper
8-10 wood skewers, soaked in water
1 medium red onion, peeled and sliced very thin
¼ cup apple cider vinegar
¼ cup white wine vinegar
½ cup water
2 Tbsp honey
1 ½ tsp salt
2-3 turns freshly ground pepper
12 ounces grape or cherry tomatoes
1 Tbsp olive oil
1 tsp fresh chopped parsley
1 tsp fresh chopped oregano
1 tsp fresh chopped basil
½ tsp salt
¼ tsp pepper
4 medium carrots, peeled and sliced into 1-inch pieces
1 ½ Tbsp olive oil
1 Tbsp honey
½ tsp salt
2 cups quinoa, cooked according to package directions
1 medium cucumber, peeled, sliced and quartered
4 thick slices BelGioioso Fresh Mozzarella

 

Tzatziki Dressing

1-2 medium cucumber
1 tsp salt, divided
1 cup Greek yogurt, full fat
1 Tbsp lemon juice, freshly squeezed
1 clove garlic, minced
2 Tbsp fresh dill, chopped
1 Tbsp olive oil

Directions

To make chicken:
Place chicken, olive oil, vinegar, water, garlic, herbs, salt and pepper in a large bowl. Toss to mix and coat chicken thoroughly. Cover and marinate for at least 30 minutes and up to 1 hour. Place 4-5 cubes of chicken on each skewer. Grill over an outdoor grill, or a cast iron grill pan, for about 3 minutes per side on medium high heat, about 12 minutes total. Set aside.

To make pickled onions:
Stuff sliced onion into a medium Mason jar. Add vinegars, water, honey, salt and pepper. Push onions down to remove any air bubbles, cover tightly and let rest for at least 10 minutes. Unused pickled onions can be stored in refrigerator for about 2 weeks.

To make roasted tomatoes and roasted carrots:
Preheat oven to 425° F.
In a small bowl toss tomatoes with olive oil, herbs, salt and pepper. Transfer to a small parchment-lined baking sheet. Roast in oven for about 22 minutes, until tomatoes have burst and are wrinkly and juicy.
In another small bowl toss carrots with olive oil, honey and salt. Transfer to another parchment-lined baking sheet and roast for about 35-40 minutes, until tender when pierce with a fork.

To make dressing:
Grate the cucumber with the larger holes of a box grater. Sprinkle grated cucumber with ½ tsp of salt. Let sit in a plate or bowl for about 5 minutes. Using a mesh strainer or cheesecloth, squeeze excess water from cucumber. Transfer to a large Mason jar.
And remaining salt, yogurt, lemon juice, garlic, dill and olive oil and mix well. Allow to sit for at least 15 minutes. Unused dressing can be stored refrigerated in an air-tight container for up to 1 week.

To assemble the salad:
In a large serving bowl, add cooked quinoa. Place the roasted tomatoes, roasted carrots, 3-4 forkfuls of pickled onions, cucumbers around rim of bowl. Remove chicken from skewers and add to salad. Toss gently. Places mozzarella slices in center, dress with tzatziki dressing and serve.

Ingredients

1 ½ pounds organic chicken breast, cleaned and cut into large cubes
¼ cup olive oil
1 Tbsp balsamic vinegar
½ cup water
2 cloves garlic, minced
1 Tbsp fresh chopped rosemary
1 Tbsp fresh chopped parsley
1 Tbsp fresh chopped oregano
1 Tbsp fresh chopped basil
1 tsp salt
2-3 turns freshly ground pepper
8-10 wood skewers, soaked in water
1 medium red onion, peeled and sliced very thin
¼ cup apple cider vinegar
¼ cup white wine vinegar
½ cup water
2 Tbsp honey
1 ½ tsp salt
2-3 turns freshly ground pepper
12 ounces grape or cherry tomatoes
1 Tbsp olive oil
1 tsp fresh chopped parsley
1 tsp fresh chopped oregano
1 tsp fresh chopped basil
½ tsp salt
¼ tsp pepper
4 medium carrots, peeled and sliced into 1-inch pieces
1 ½ Tbsp olive oil
1 Tbsp honey
½ tsp salt
2 cups quinoa, cooked according to package directions
1 medium cucumber, peeled, sliced and quartered
4 thick slices BelGioioso Fresh Mozzarella

 

Tzatziki Dressing

1-2 medium cucumber
1 tsp salt, divided
1 cup Greek yogurt, full fat
1 Tbsp lemon juice, freshly squeezed
1 clove garlic, minced
2 Tbsp fresh dill, chopped
1 Tbsp olive oil

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