Neapolitan Chicken and Shrimp Salad

Best when serve with a splash of lemon juice.

  • Servings:
  • Cook Time: 30 mins
  • Main Ingredient: Chicken


  • 1 cup Regina® Red Wine Vinegar
  • 1.25 cups olive oil
  • 1 1/2 tsp. Emeril's® Italian Essence
  • 1 tsp. Polaner® Chopped Garlic
  • 4 slices eggplant (1/2-inch thick)
  • 8 slices zucchini (1/2-inch thick)
  • 1/2 lb. chicken breasts (boneless, skinless, and cooked)
  • 1/2 lb. shrimp (peeled, deveined, and steamed)
  • 1 6 oz. package large couscous or orzo
  • 1/2 cup red bell pepper (diced and roasted)
  • 1/2 cup green onions (chopped)
  • 1/4 cup cherry tomatoes (halved)
  • 1/4 cup fresh basil (chopped)
  • 1 whole lemon
  • 1 package salad greens


Whisk together vinegar, olive oil, seasoning and garlic. Grill eggplant, zucchini, chicken and shrimp, basting with 1/2 cup vinaigrette mixture. Cook couscous as directed, drain and toss with remaining ingredients. Dice grilled eggplant and zucchini; stir in couscous mixture with remaining vinaigrette. Serve on salad greens; top with grilled chicken and shrimp. Drizzle with freshly-squeezed lemon juice.

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