Ingredients
Salad
4 boneless skinless chicken thighs
2 tablespoons balsamic vinegar
2 tablespoons olive oil
salt and pepper
1 lb brown rice fusilli, cooked to package instructions
1 cup cherry tomatoes, halved
1 cup halved persian cucumbers (about 2)
1 (6oz ) can green olives, halved
1 cup sliced roasted red and yellow bell peppers (about 3)
Dressing
3/4 cup olive oil
3 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon dijon
1 tablespoon honey
1 teaspoon chopped fresh thyme leaves
2 tablespoons chopped fresh basil + more for garnish
2 teaspoons dried oregano or 1 tablespoon fresh oregano
salt and pepper
Directions
Preheat your grill or grill plate over medium heat.
Add the chicken to a bowl with balsamic vinegar, olive oil and season with salt and pepper. Stir together and place on the preheated grill. Let cook for 4 minutes without moving. Once the chicken releases from the grill without resistance, flip to the other side and cook an additional 5 minutes. Remove from the grill and let cool. Once cool, slice the chicken and set aside.
Meanwhile, make the dressing in a large bowl. Add all the dressing ingredients and whisk together until emulsified. Now add the cooked fusilli and stir together.
Next add the tomatoes, cucumbers, olives and bell peppers and stir together. Garnish with basil leaves. Enjoy!
Keeps in the fridge for 5 days and is even better the next day!
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