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Mediterranean Grilled Chicken Salad with Broccoli Slaw Salad Recipe

Votes: 1
Rating: 5
You:
Rate this recipe!
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Course Entree
Cuisine American
Total Time < 30 minutes
Dietary Gluten-Free
Occasion Gameday, Occasions Plan, Picnic
Preperation Grill
Season Spring, Summer
Taste/Mood/Other 30 Minute Meals, Quick & Helathy, Simple Gourmet, Sophisticated
Allergy Gluten Free
Servings
servings
Prep Time 15 Minutes
Cook Time 15 Minutes
Passive Time 0 Minutes
Course Entree
Cuisine American
Total Time < 30 minutes
Dietary Gluten-Free
Occasion Gameday, Occasions Plan, Picnic
Preperation Grill
Season Spring, Summer
Taste/Mood/Other 30 Minute Meals, Quick & Helathy, Simple Gourmet, Sophisticated
Allergy Gluten Free
Servings
servings
Prep Time 15 Minutes
Cook Time 15 Minutes
Passive Time 0 Minutes
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Ingredients
  • 24 ounce(s) Boneless Skinless Chicken Breasts or 1 1/2 pounds
  • 14-1/2 ounce(s) Canned Diced Tomatoes drained
  • 14 ounce(s) Marinated Artichoke Hearts in marinade
  • 10   Kalamata Olives pitted and diced
  • 2 ounce(s) Feta Cheese
  • 12 ounce(s) Broccoli Slaw Mix
  • 4.5 ounce(s) Cherry Tomatoes try heirloom for an extra splash of color
  •     Vinaigrette Dressing
  • 1/4 cup(s) Cucumber chopped
Instructions
  1. Preheat grill. Rinse and dry chicken. Grill until done. Transfer to a serving platter.
  2. In a saucepan, bring tomatoes, artichoke hearts and olives to a boil. Simmer for one minute. Spoon sauce over chicken. Top with crumbled feta cheese. and the cherry tomatoes.
  3. Toss slaw and dressing together. Serve as a side.
Nutritional Information

CURA is not a medical organization. We do not provide medical advice, diagnose medical conditions, prescribe medical treatment, practice medical nutrition therapy, or offer visitors or members healthcare services. Please consult your physician of any changes to your diet, exercise, or lifestyle. Read More
Back to Main Recipe Library

Mediterranean Grilled Chicken Salad with Broccoli Slaw Salad Recipe

Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Course Entree
Cuisine American
Total Time < 30 minutes
Dietary Gluten-Free
Occasion Gameday, Occasions Plan, Picnic
Preperation Grill
Season Spring, Summer
Taste/Mood/Other 30 Minute Meals, Quick & Helathy, Simple Gourmet, Sophisticated
Allergy Gluten Free
Servings
servings
Prep Time 15 Minutes
Cook Time 15 Minutes
Passive Time 0 Minutes
Course Entree
Cuisine American
Total Time < 30 minutes
Dietary Gluten-Free
Occasion Gameday, Occasions Plan, Picnic
Preperation Grill
Season Spring, Summer
Taste/Mood/Other 30 Minute Meals, Quick & Helathy, Simple Gourmet, Sophisticated
Allergy Gluten Free
Servings
servings
Prep Time 15 Minutes
Cook Time 15 Minutes
Passive Time 0 Minutes
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Ingredients
  • 24 ounce(s) Boneless Skinless Chicken Breasts or 1 1/2 pounds
  • 14-1/2 ounce(s) Canned Diced Tomatoes drained
  • 14 ounce(s) Marinated Artichoke Hearts in marinade
  • 10   Kalamata Olives pitted and diced
  • 2 ounce(s) Feta Cheese
  • 12 ounce(s) Broccoli Slaw Mix
  • 4.5 ounce(s) Cherry Tomatoes try heirloom for an extra splash of color
  •     Vinaigrette Dressing
  • 1/4 cup(s) Cucumber chopped
Instructions
  1. Preheat grill. Rinse and dry chicken. Grill until done. Transfer to a serving platter.
  2. In a saucepan, bring tomatoes, artichoke hearts and olives to a boil. Simmer for one minute. Spoon sauce over chicken. Top with crumbled feta cheese. and the cherry tomatoes.
  3. Toss slaw and dressing together. Serve as a side.
Nutritional Information

CURA is not a medical organization. We do not provide medical advice, diagnose medical conditions, prescribe medical treatment, practice medical nutrition therapy, or offer visitors or members healthcare services. Please consult your physician of any changes to your diet, exercise, or lifestyle. Read More