Grilled Herbed Chicken and Zucchine Salad
1/2 cup extra virgin olive oil
2 tbs chopped fresh parsley
1 1/2 tbs chopped fresh dill
11/2 tbs grated zest plus 1 tbs juice from 1 lemon
3 garlic cloves, minced
1/4 tbs red pepper flakes salt and pepper
8 thin cut boneless, skinless chicken cutlets (about 1 1/2 pounds)
4 zucchini (about 1 1/2 pound), sliced lengthwise into very thin ribbons
1/2 cup shredded fresh mint
1/3 cup coarsely chopped kalamata olives
1/2 cup crumbled feta cheese
Instruction:
- Combine 1/4 cup oil, parsley, dill, 2 garlic cloves, 1 tbs lemon zest, red pepper flakes, 3/4 tbs salt, and 1/4 tbs pepper in medium bowl. Add chicken and turn pieces to coat.
- Whisk remaining 1/4 cup oil, remaining garlic cloves, remaining 1/2 tbs lemon zest, lemon juice, 1/2 tbs salt and 1/4 tbs pepper in small bowl.
- Grill chicken over hot fire until lightly charred and chicken registers 160 degrees, 2 to 3 minutes per side.
- Combine zucchini, mint, and olives in large bowl, Pour dressing over and toss with tongs. Sprinkle salad with cheese. serve with cheese. serve with chicken.
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