Mediterranean Grilled Chicken Salad

This recipe for Mediterranean Grilled Chicken Salad is a fresh spin on the summertime classic.

It's loaded with crispy fresh veggies and herbs, it’s sure to be a light healthy favorite.


– Boneless skinless chicken breasts – Persian Marinade – Lemons – Red Onion – Red, green,and orange pepper  – Olives – Olive Oil – Couscous – Feta cheese

 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.

Grill the chicken over indirect heat until an instant read thermometer reads 160 flipping once halfway through.

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. 

Meanwhile, toss the onion, peppers, celery, mushrooms, artichoke hearts and olives in a large bowl.

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