With my raised garden overflowing with lettuce and leftover Parmesan-crusted lemon chicken breasts, marinated roasted brussels sprouts and boiled tiny potatoes, I knew a salad was on the menu for dinner. What I didn’t know is that I would feel like grilling vegetables and end up with a fabulous Mediterranean grilled vegetable and chicken salad. Yum!
The healthiest salad dressing for this vegetable-heavy salad is a drizzle of olive oil and then squeezing the grilled lemon over the top. Tasty! But if you’re craving a creamy salad dressing, go for it! It is just as delicious. I used Parmesan ranch dressing and have no regrets.
Cuisine: Mediterranean / American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Here’s how to make it:
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