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Grilled Mediterranean Salad

Name: Grilled Mediterranean Salad
Prep time: 15 min
Total time: 30 min
Yield: 6
Cuisine: Mediterranean
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

Prep 15 min
Total 30 min
Servings 6

Grilled shrimp and chicken make a tasty duo on top of this salad!

July 7, 2010

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.