Spiralized Zucchini Summer Salad with Balsamic Chicken

If you haven't noticed yet, I'm a huge fan of grilling. I'd probably be just fine (if not really happy) grilling most of my meals. It's pretty simple. You can make a delicious marinade and just let your ingredients soak it up the fridge for a bit before throwing it on the grill, or you can just add some seasoning and throw it on.  Then you flip it over a couple of times, and, voila, a delicious, flavorful meal. Plus, in the meantime, you can prepare whatever else you need for your dish.

As August is creeping by (it's somehow almost half way over), I want to utilize that grill as much as possible. I decided to use another of my favorite tools, the spiralizer, to make a fresh, summer-inspired salad.

Here's what you'll need:

-3 chicken breasts (the nutrition info accounts for 5 oz chicken breasts)
-1 1/2 large or 2 medium sized zucchini, spiralized (I used the ribbon blade but any will do)
-1/2 avocado, cubed
-1 ear of corn
-1/2 large tomato, cubed
-1/8 red onion, chopped
-1 granny smith apple, cubed
-6 tbsp feta

For the marinade:
-2 tbsp balsamic vinegar
-2 tbsp spicy brown mustard
-2 tbsp lemon juice
-1 clove of garlic, minced
-A dash of Himalayan sea salt
-A dash of black pepper

For the dressing:
-3 tbsp balsamic vinegar
-1 tbsp olive oil
-3 tsp spicy brown mustard
-1/2 clove of garlic, minced
-Salt and pepper to taste

Instructions:

1) Mix all of the marinade ingredients in a bowl or plastic bag, add the chicken, and let it marinate for at least 30 minutes to an hour (the longer the better).
2) Heat up the grill.
3) Peel down the husk of the corn (without removing) and discard of the corn silk. Pull the husk back up to cover the corn, and toss it on the grill. The corn will cook for a total of 20-25 minutes (rotating every 5 minutes or so).
3) After about 5 minutes, add the chicken to the grill. The chicken will cook for about 7 minutes on each side.
4) In the meantime, chop up your ingredients if you haven't already done so, and make the dressing.
5) Remove the chicken and corn from the grill when they are done cooking.
6) Let the chicken sit for about 5 minutes, and then cut it into slices.
7) Cut the corn kernels off the cob.
8) You can either mix all of the ingredients together in a large bowl or create individual bowls. I tend to do the latter. Add the raw zucchini noodles. Top them with apple, onion, tomato, avocado, corn, feta, and finally the chicken. Add on some dressing, and enjoy!

The mixture of the raw zucchini plus  the fresh tomatoes, apple, and onion mixed with the grilled chicken and corn is the perfect summer meal. I hope you enjoy this as much as I did, and let me know what you think below! Also feel free to sign up for (free) e-mail updates on new posts.

Spiralized Greek Salad with Chicken

I’m not sure if my extreme love for Greek salads is shared everywhere, of if it’s a tri-state area thing. Either way, everyone should try a Greek salad. It is a perfect mix of everything that is delicious. The sweetness from the red onion and tomato mixed with the saltiness of feta and olives, and don’t even get me started on the dressing. They’re just amazing and also versatile. They can easily be made vegetarian of vegan, or you can add in some anchovies or chicken.

I had my first (and favorite) Greek salad at a diner. I still go to this specific diner just for the Greek salad. They’re typically made with lettuce, onion, tomatoes, olives, cucumbers, feta, and sometimes bell peppers and anchovies. I decided to take one of my all-time favorite salads, and give it a little twist using my spiralizer.

Here's what you'll need:

For the chicken:
-8 oz chicken breast, cubed (about 1” cubes)
-1/2 tbsp olive oil
-1 clove garlic, chopped
-1/2 tsp oregano
-dash of salt and pepper

For the salad:
-2 cucumbers, spiralized (I used the 2nd blade for a little bit of a thicker cucumber noodle)
-2/3 large tomato, chopped
-1/8 of a red onion, chopped
-20 pitted Kalamata olives, halved
-6 anchovy filets (optional)
-4 tbsp feta

For the dressing:
-2 tbsp red (or white) wine vinegar
-1 tbsp olive oil
-1 tbsp fresh lemon juice
-1/2 tsp Dijon mustard
-1/4 tsp oregano
-1/4 tsp garlic powder
-salt and pepper to tast

Instructions:

1) Heat up the 1/2 tbsp of olive oil in a pan, and add the clove of garlic. Gook for about a minute, and add the chicken. Cook until the chicken is no longer pink (about 10-12 minutes).
2) Add the 1/2 tsp oregano, salt, and pepper. Cook for an additional minute or two to make sure that the chicken is fully cooked through. Remove from heat.
3) Whisk together all of the dressing ingredients, and set aside.
4) In two bowls, split the cucumber noodles. Top each with half of the onion, tomatoes, olives, and feta. Add anchovies as desired.
5) Top each bowl with half of the chicken.
6) Add desired amount of dressing, and enjoy!

If you are a vegan or a vegetarian, feel free to leave off any meat and/or cheese. It will still be delicious, trust me! Let me know what you think, and please subscribe to e-mail updates for new blog posts below.