Grilled Mediterranean Salad

Grilled shrimp and chicken make a tasty duo on top of this salad! ...MORE + LESS -

1 pkg (35 g) Old El Paso* Taco Seasoning Mix

1/4 cup (50 mL) canola or olive oil

1/4 cup (50 mL) water

1/4 cup (50 mL) lemon juice

1 1/4 lbs (625 g) boneless, skinless chicken breasts halves

12 uncooked large shrimp, peeled and deveined

10 cups (2.5 L) bite-size pieces mixed salad greens

12 cherry tomatoes, cut in half

12 Kalamata olives

1 can (398 mL) artichoke hearts, drained and cut into fourths

Purchased balsamic vinaigrette

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1

Mix taco seasoning, oil, water and lemon juice in shallow glass dish. Reserve 1/4 cup (50 mL). Place chicken and shrimp in dish. Turn to coat well. Cover and refrigerate 30 minutes.
2

Heat coals or gas grill. Remove chicken and shrimp from marinade. Discard any remaining marinade in dish.
3

Cover and grill chicken 4 to 6-inches (10 to 15 cm) from medium heat 10 minutes; brush with reserved marinade. Add shrimp. Cover and grill 5 minutes, turning and brushing shrimp and chicken with reserved marinade 2 or 3 times, until shrimp are pink and firm and juices of chicken is no longer pink when centres of thickest pieces are cut.
4

Arrange greens on serving platter. Cut chicken into slices. Arrange chicken, shrimp and remaining ingredients on top.
5

Serve with vinaigrette.