Spicy Grilled Chicken Salad

P1010702This week we feature a recipe from Katie the Parsley Thief that would normally be reserved for the heart of grilling season, but with the weather still summery why stop grilling now?  From the Parsley Thief: I have posted so many chicken recipes, and nothing else. I promise you, we eat other foods. Although, we do eat a lot of chicken….as I am on the perpetual uphill journey of watching the waist line. But, it just so happens, I have the time to post when we are having chicken for dinner. Next time….beef. This salad is a variation on a recipe I found this month in Sunset magazine.
Spicy Grilled Chicken Salad
Adapted from Sunset magazine
Makes 4 main course salads
1 teaspoon grated lemon zest
juice of 1 lemon
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 tablespoon kosher salt
freshly ground pepper
2 pounds boneless skinless chicken breasts
8 cups mixed greens
2 medium carrots, peeled & sliced into matchsticks
1 red bell pepper, thinly sliced
1/4 cup sliced pitted kalamata olives
1/2 medium red onion, thinly sliced
2 tablespoons olive oil
1/2 tablespoon white wine vinegar
1 teaspoon harissa

Pound the chicken breast thin between pieces of plastic wrap. Whisk the lemon zest, lemon juice, olive oil, cumin, smoked paprika, kosher salt & pepper together in a small mixing bowl. Pour the marinade over the chicken & toss to coat. Cover & chill for 3 hours, or overnight.
Prepare a grill. Cook the chicken for about 4 minutes per side, or until cooked through. Transfer to a cutting board & cover with foil to rest.
While the chicken is cooking, whisk the dressing ingredients together in a small bowl.
When ready to serve, slice the chicken into strips. In a large serving bowl, combine the mixed greens, carrots, bell pepper, olives, red onion & sliced chicken. Toss with the dressing & serve.
A full photo tour, as demonstrated by Katie’s son Miles:

Click here for the printable recipe.