Fire Roasted Chicken Salad

Fire Roasted Chicken Salad

Recipe provided by the California Olive Committee.


  • prep
  • cook
  • 6 servings

Ingredients

  • 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.

Express yourself

Share Your Comments

comments powered by Disqus