Fire Roasted Chicken Salad

Ingredients

1/3 cup olive oil
1 Tbsp. chili powder
1 Tbsp. minced garlic
2 tsp. ground cumin
1 tsp. kosher salt
1 1/2 pounds boneless, skinless chicken breast
6 ounces zucchini, sliced lengthwise 1/4-inch thick
6 ounces red onion, sliced into 1/4-inch thick rings
3 cups (6 oz.) chopped romaine lettuce
1 cup (4 oz.) queso fresco, crumbled
1 cup California Ripe Olives, whole, drained
3 Tbsp. red wine vinegar
2 Tbsp. toasted sunflower seeds

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