Fire Roasted Chicken Salad


  • 1/3 cup olive oil
  • 1 tablespoon chili powder
  • 1 tablespoon garlic, minced
  • 2 teaspoons cumin, ground
  • 1 teaspoon Kosher salt
  • 1 1/2 pounds chicken breast, boneless, skinless
  • 6 ounces zucchini, sliced lengthwise 1/4-inch thick
  • 6 ounces fennel, cut into 2-inch wedges
  • 3 (6 oz.) heads Romaine lettuce, chopped
  • 1 (4 oz.) cup Queso fresco, crumbled
  • 1 cup California Black Ripe Olives, drained
  • 3 tablespoons red wine vinegar
  • 2 tablespoons sunflower seeds, toasted


  1. In a shallow mixing bowl combine 1 tablespoon olive oil, chili powder, garlic, cumin, and 3/4 teaspoon salt.
  2. Toss in chicken until evenly coated, cover and refrigerate for at least 30 minutes.
  3. Heat grill to medium-high. Cook chicken breast for 6-8 minutes on each side (depending on thickness) until cooked through.
  4. Transfer to a clean cutting board, cut into 1-inch pieces and set aside.
  5. Brush zucchini and red onion with olive oil, sprinkle with remaining salt and grill for 2-3 minutes on each side.
  6. Transfer cooked vegetables to a clean cutting board, dice into 1/4-inch pieces and set aside until cooled to room temperature.
  7. In a large mixing bowl, combine lettuce, queso fresco, California Ripe Olives, grilled vegetables and chicken. Toss with remaining olive oil, vinegar and sunflower seeds.