Grilled Mediterranean Salad

Course : Salads
Serves: 6
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1 bottle Shallot Thyme Vinaigrette
1 1/4 pounds chicken breast halves boneless, skinless
12 large shrimp uncooked, peeled and deveined
10 cups salad greens bite-size pieces mixed
12 medium cherry tomatoes cut in half
12 medium Kalamata or Greek olives
1/2 small red onion thinly sliced
14 ounces artichoke hearts drained and cut into fourths

Preparation / Directions:

1. Prepare Shallot Thyme Vinaigrette. Place chicken, shrimp and 1/4 cup of the vinaigrette in shallow glass or plastic dish; turn chicken and shrimp to coat with marinade. Cover and refrigerate 30 minutes. Reserve remaining vinaigrette. 2. Heat coals or gas grill. Remove chicken and shrimp from marinade; reserve marinade. Cover and grill chicken 4 to 6 inches from medium heat 10 minutes; brush with marinade. Add shrimp. Cover and grill 5 minutes, turning and brushing shrimp and chicken with marinade 2 to 3 times, until shrimp are pink and firm and juice of chicken is no longer pink when centers of thickest pieces are cut. 3. Arrange greens on serving platter. Cut chicken into slices. Arrange chicken, shrimp and remaining ingredients on top. Serve with remaining vinaigrette.

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