This, this right here, is heaven in a bowl. Seriously yummy salad. Such a good combination of flavors. I found the recipe in a recent issue of “All You” magazine and then tracked it down online and pinned it. You can find it here, on the “My Recipes” website.
3 zucchini (6 oz each), cut lengthwise into 1/4″ thick slices
1 head fennel (about 12 oz), sliced 1/4″ thick (I used a yellow onion instead)
1/4 cup extra virgin olive oil
salt and pepper
1 small rotisserie chicken (about 2 pds) (Bob barbequed 3 chicken breasts for the salad)
1 (5 oz) container mixed salad greens (I used 2 Romaine hearts)
10 ounce cherry tomatoes (about 2 cups), halved (I used 2 large Roma tomatoes)
1/3 cup pitted Kalamata olives (2 oz), each sliced in half lengthwise (left these out)
6 ounces fresh mozzarella, cut into 1/4 ” pieces (Costco has this)
1/3 cup roughly chopped basil leaves (this was one of the best part of my day as I stepped outside and cut fresh basil right from my garden!)
3 tablespoons balsamic vinegar
1 1/2 teaspoons sugar
1 Preheat grill to high. Toss sliced zucchini and fennel in 1 tablespoon olive oil and season with salt and pepper. Grill (in batches, if necessary) until just tender, 2 – 3 minutes per side for zucchini, 3 – 4 minutes per side for fennel. Remove from grill and let cool slightly. Cut crosswise into 1/2″ pieces.
2 Remove skin from chicken, pull meat from bones and shred meat. In a large bowl, mix chicken with greens and grilled vegetables. Toss in tomatoes, olives, mozzarella and basil.
3 In a small bowl, mix vinegar, sugar and 1/4 teaspoon each salt and pepper. Stir to dissolve sugar. Add remaining 3 tablespoons olive oil, whisking to combine. Drizzle vinaigrette over salad, toss and serve.
(The recipe suggested that if you had leftovers, you could serve them the next day as a wrap in a tortilla.)