Food & dining

sunday supper

Recipe for grilled chicken salad with cherry tomatoes and feta

Karoline Boehm Goodnick for The Boston Globe

Serves 4

tablespoons balsamic vinegar
Salt and black pepper, to taste
6tablespoons olive oil
½head romaine lettuce, torn into pieces
6slices grilled zucchini and summer squash, coarsely chopped
3grilled cubanelle peppers, stemmed, seeded, and coarsely chopped
1pint cherry tomatoes, halved
2grilled chicken breast halves, meat removed from the bone and sliced
ounces feta, cut into chunks
¾cup pitted Kalamata olives, halved
2tablespoons chopped fresh herbs (parsley, oregano, thyme, or marjoram)

1. In a small bowl, whisk the balsamic vinegar, salt, and pepper. Gradually whisk in the oil. Taste for seasoning and add more salt and pepper, if you like.

2. On a platter, arrange the lettuce. Top with vegetables, peppers, tomatoes, chicken, feta, olives, and black pepper.

Advertisement

3. Drizzle with balsamic dressing and sprinkle with herbs.

Lisa Zwirn

Loading comments...
Real journalists. Real journalism. Subscribe to The Boston Globe today.
We hope you've enjoyed your free articles.
Continue reading by subscribing to Globe.com for just 99¢.
 Already a member? Log in Home
Subscriber Log In

We hope you've enjoyed your 5 free articles'

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week
Marketing image of BostonGlobe.com
Marketing image of BostonGlobe.com