Mediterranean Grilled Chicken Salad
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This recipe for Mediterranean Grilled Chicken Salad is a fresh spin on the summertime classic.
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It's loaded with crispy fresh veggies and herbs, it’s sure to be a light healthy favorite.
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INGREDIENTS
– Boneless skinless chicken breasts
– Persian Marinade
– Lemons
– Red Onion
– Red, green,and orange pepper
– Olives
– Olive Oil
– Couscous
– Feta cheese
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Pat the chicken dry and place in a resealable container, coating the Wild Garden Persian Marinade. Cover and place in the fridge for up to 24 hours.
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Grill the chicken over indirect heat until an instant read thermometer reads 160 flipping once halfway through.
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Wrap in foil and allow to rest, allowing the temp to rise to 165.
Meanwhile, slice two lemons in half and char over the flame.
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Meanwhile, toss the onion, peppers, celery, mushrooms, artichoke hearts and olives in a large bowl.
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