If you glance over to your left, you’ll notice that I claim to be an accidental foodie. While I don’t think there’s anything wrong with that statement, to this point the only food related posts on this blog have been about my failures in the kitchen. Time to change that 🙂
This recipe is adapted from Kraft’s Mediterranean Marinated Vegetable Salad (three guesses as to the biggest change I made to the recipe). While I’m sure the original recipe is wonderful, I was looking for something with a little more protein to keep me fuller longer. Grilled chicken seemed like the best way to go. I also made some modifications based on my personal preference. The original recipe calls for tomatoes (not a fan), red onion (also not a fan), green pepper and real garlic (didn’t have any). Here’s the Bethany-ified version.
Mediterranean Chicken Vegetable Salad
– 2 chicken breasts, grilled
– 1 red pepper and 1 yellow pepper, chopped
– 1 zucchini, halved lengthwise and sliced
– 1/2 cup Italian dressing
– 2 tbsp. fresh basil, chopped
– Pinch garlic flavor
– Handful or two of feta cheese, to taste
1. Grill chicken according to directions
2. Cube chicken when finished cooking
3. Combine vegetables, chicken and cheese in large bowl
The original recipe suggests that you refrigerate it for an hour after this, but I ate it right away and thought it tasted just fine. I’m imagine it works either way. This whole recipe took me less than half an hour from start to finish, and it’s a perfect summer-y dish. I halved this entire recipe when I made it and had a lot of leftovers, so I’d estimate this could serve about four people.