Neapolitan Chicken and Shrimp Salad


  • 1 cup REGINA Red Wine Vinegar
  • 1 1/4 cup olive oil
  • 1 1/2 teaspoon EMERILS Italian Essence
  • 1 teaspoon POLANER Chopped Garlic
  • 4 slices 1/2 inch thick eggplant
  • 8 slices 1/2 inch thick zucchini
  • 1/2 pound boneless, skinless chicken breasts, cooked
  • 1/2 pound peeled and deveined shrimp, steamed
  • 1 package 6 ounces couscous, giant or orzo
  • 1/2 cup diced red bell pepper, roasted
  • 1/2 cup chopped green onions
  • 1/4 cup halved cherry tomatoes
  • 1/4 cup chopped fresh basil
  • 1 whole lemon
  • 1 package salad greens


Whisk together vinegar, olive oil, seasoning and garlic.

Grill eggplant, zucchini, chicken and shrimp, basting with ½ cup vinaigrette mixture.

Cook couscous as directed, drain and toss with remaining ingredients.

Dice grilled eggplant and zucchini; stir into 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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