| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 8 servings |
Ingredients
- 1 pound boneless skinless chicken breast
- 1/4 cup white balsamic vinegar
- 1 1/2 tablespoons Italian seasoning
- Kosher salt and freshly cracked black pepper
- 1/2 cup roasted bell pepper strips, such as Mezzeta, plus 2 tablespoons oil from jar
- 1/2 cup pitted and halved Calvestrano olives, plus 1 tablespoon brine from jar
- 1/2 cup julienned sun-dried tomatoes packed in oil, plus 2 tablespoons oil from jar
- One 13 3/4-ounce can whole artichoke hearts, drained
- 1 large zucchini, cut into thick strips
- 1 tablespoon extra-virgin olive oil
- Nonstick cooking spray, for the grill
- 1/4 cup fresh basil leaves
- 1 head butter lettuce, leaves separated
Instructions
- Place the chicken breasts in a large ziptop bag. Add the balsamic vinegar, Italian seasoning and some salt and pepper to the bag. Pour the reserved pepper oil, olive brine and tomato oil into the bag. Seal the bag and gently massage the chicken to combine the marinade ingredients.
- Preheat a grill or grill pan over medium-high heat. Toss the artichoke hearts and zucchini strips with the olive oil in a large bowl. Season with salt and pepper. Toss until evenly coated. Spray the grill with nonstick cooking spray and place the artichokes and zucchini on the grill. Cook, without flipping, until the vegetables have even grill marks, 4 to 5 minutes per side. Transfer to a cutting board to cool slightly. Cut the zucchini into 1/2-inch pieces and quarter the artichoke hearts. Place the grilled vegetables back into the same large bowl. Add the roasted red pepper strips, olives and sun-dried tomatoes.
- Remove the chicken from the bag and discard the marinade. Grill the chicken until it reaches an internal temperature of 160 degrees F (the chicken will reach 165 degrees F as it rests), 6 to 8 minutes per side. Transfer to a cutting board to rest for 2 minutes.
- Slice the chicken into chunks and add to the bowl. Tear the basil leaves into the bowl and gently toss to combine the mixture. Serve immediately over butter lettuce leaves.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 288 |
| Total Fat | 20 g |
| Saturated Fat | 2 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 16 g |
| Cholesterol | 41 mg |
| Sodium | 481 mg |
Reviews
Love these! Will definitely make them again! A++++
We loved the mixture with the lettuce wraps and used the leftover filling on a pizza the following night with pesto and a 5 cheese Italian shredded cheese. So good!!
The recipe seems like this chicken salad should be salty and savory, but it’s neither. Something is off about this combination of ingredients, they don’t gel together for some reason. Won’t be making again!
Absolutely delicious – what a great spin on lettuce wraps. I added half lemongrass balsamic instead of just all white balsamic. I also added some crushed red peppers and dried basil to the marinade. I grilled a fresh red and yellow pepper instead of jar roasted red peppers. And I squeezed a half a lemon on the filling just before serving – it was absolutely amazing. I will be making this again!
This is amazing. We didn’t do the wraps, though. We just had the chicken and veggies. Love it! The flavors are so good. We couldn’t find white balsamic so we just used regular balsamic instead. Can’t wait to change this up a little bit and add roasted red onion and steak (in place of the chicken)!
Absolutely amazing and easy. The wife and I are it just as it is. I marinated a couple extra chicken breasts for the very picky kids. They LOVED them. I wish I could share my picture too.
These were okay. I found the mixture to be dry and ended up tossing it with an additional vinaigrette. Also, it needed some crunch, maybe pine nuts? And it needed some cheese. I added shaved parm. With the leftovers, I just added on top of some kale to take to lunch the next day and liked this better than messing with messy lettuce wraps.