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.)

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