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Grilled Mediterranean Salad

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  • Prep 15 min
  • Total 30 min
  • Servings 6
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Grilled shrimp and chicken make a tasty duo on top of this salad!
Jul 7, 2010
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Ingredients

  • 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

Steps

  • 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.

Expert Tips

  • Tip 1
    Kitchen Tip: For a terrific meatless salad, omit chicken and use 1 lb/ 500g of halibut, swordfish or salmon.

Nutrition Information

No nutrition information available for this recipe
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