Grilled Chicken Salad
1 lb. chicken cutlets
1/4 cup olive oil
Juice of 1 lemon and 1 lime
1 tablespoon balsamic vinegar
1 tablespoon kosher salt
Fresh grindings of pepper
2 tablespoons fresh basil
For the Salad
1 medium green zucchini, sliced thin lengthwise
1 medium yellow zucchini, sliced thin lengthwise
1 small fresh tomato, chopped
1 medium yellow pepper, top and bottom sliced off and body quartered
2 medium carrots, shredded
1/3 cup olive oil
1/4 cup sherry vinegar
1 tablespoon salt
1 tablespoon fresh basil, minced
In a large bowl, the olive oil, lime and lemon juice, salt, pepper and basil and mix well. Add the chicken into the bowl and ensure all pieces have been coated with mixture. Mix two or three times over the course of 1/2 hour - or longer - at room temperature.
Combine in a sealable plastic bag the remaining oil, sherry vinegar, salt and basil and mix well. Add the sliced green and yellow zucchini and yellow pepper. Seal the bag well and gently shake until all the pieces are well coated. Can be done 1/2 hour before grilling time.
Grill chicken over direct heat for about 8 minutes total - about 4-5 minutes per side, careful not to burn. Add the vegetables and cook another 4-5 minutes, turning several times to avoid burning them.
Place the chicken onto a platter and add the grilled vegetables on top of the chicken. Next add the shredded carrots and the chopped tomato on top. Allow mixture to sit for about 3-5 minutes before serving and be sure to pour some of the collected juices onto each portion.