Fire Roasted Chicken Salad

Fire Roasted Chicken Salad

Recipe provided by the California Olive Committee.

  • prep
  • cook
  • 6 servings


  • 1/3 cup olive oil

  • 1 tablespoon chili powder

  • 1 tablespoon garlic, minced

  • 2 teaspoons ground cumin

  • 1 teaspoon Kosher salt

  • 1 1/2 pounds boneless, skinless chicken breast

  • 6 ounces zucchini, sliced lengthwise, 1/4-inch thick

  • 6 ounces fennel, cut into 2-inch wedges

  • 3 cups romaine lettuce, chopped

  • 1 cup queso fresco, crumbled

  • 1 cup Lindsay┬« Ripe Pitted Olives

  • 3 tablespoons red wine vinegar

  • 2 tablespoons sunflower seeds, toasted

Cooking Directions

  1. In a shallow mixing bowl, combine 1 tablespoon olive oil, chili powder, garlic, cumin, and 3/4 teaspoon salt.

  2. Toss chicken in marinade until evenly coated. Cover and refrigerate for at least 30 minutes.

  3. Heat grill to medium-high. Cook chicken for 6-8 minutes on each side or until cooked through.

  4. Transfer chicken to a clean cutting board and cut into 1-inch pieces. Set aside.

  5. Brush zucchini and red onion with olive oil and sprinkle with remaining salt. Grill for 2-3 minutes on each side.

  6. Transfer cooked vegetables to a clean cutting board, dice into 1/4-inch pieces and set aside until cooled to room temperature.

  7. In a large mixing bowl, combine lettuce, queso fresco, olives, grilled vegetables, and chicken.

  8. Toss with remaining olive oil, vinegar, and sunflower seeds.

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