Rustic Chicken with bread and grilled veggies

Marcia Paholski


This is such a great "all in one" meal. Feel; free to be flexible by changing the veggies to whatever you like or have in the house.

My Girls Day In group thought it was wonderful!!

pinch tips: How to Mince Garlic



4 to 6


1 Hr


20 Min




whold roasted chicken (store bought is fine)
2 Tbsp
fresh lemon juice and a little zest
2 Tbsp
red wine vinegar
2 Tbsp
pan juices from chicken
1/4 c
olive oil
8 -10
each of black and green olives
tomato cubed or about 12-15 cherry tomatoes
1 pkg
artisian lettuce or any kind of lettuce you like
1 medium
red bed pepper, quartered and seeded
1 medium
zucchini cut in half lengthwise
1 medium
summer squash cut in half lengthwise
1 Tbsp
olive oil
4 slice
of rustic or garlic bread cut thick
1 Tbsp
olive oil
1 1/2 c
crumbled cheese (optional)

Directions Step-By-Step

Cut warm chicken into chunks. Keep small legs and wings in tack to place on top of salad. A half a chicken is usually enough for 4 people.
Make dressing by combining lemon juice, vinegar and juice from chicken with olive oil. Mix together with salt and pepper to taste. Refrigerate. Save zest to top finished salad.
Brush vegetables with olive oil and salt and pepper. Grill over medium flame until tender. When slightly cooled cut into bite size pieces. Feel free to bake veggies if you are unable to grill.
Brush bread with olive oil on both sides and toast until brown. Cut or tear into bite size pieces.
Cut or tear clean lettuce into large bowl. Add tomatoes and olives and toasted bread. Toss with dressing. Arrange on large platter and add chicken. Place small legs and wings on top. Top with zest. Sprinkle with cheese such as feta or parmigiana if you like.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Healthy