Balsamic Chicken Salad

• 3 zucchini (about 6 oz. each), cut lengthwise into 1/4-inch-thick slices
• 1 head fennel (about 12 oz.), sliced 1/4 inch thick
• 1/4 cup extra-virgin olive oil
• Salt and pepper
• 1 small rotisserie chicken (about 2 lb.)
• 1 5-oz. container mixed salad greens
• 10 ounce cherry tomatoes (about 2 cups), halved
• 1/3 cup pitted kalamata olives (2 oz.), each sliced in half lengthwise
• 6 ounces fresh mozzarella, cut into 1/4-inch pieces
• 1/3 cup roughly chopped basil leaves
• 3 tablespoons balsamic vinegar
• 1 1/2 teaspoons sugar

1. Preheat grill to high. Toss sliced zucchini and fennel in 1 Tbsp. olive oil and season with salt and pepper. Grill (in batches, if necessary) until just tender, 2 to 3 minutes per side for zucchini, 3 to 4 minutes per side for fennel. Remove from grill and let cool slightly. Cut crosswise into 1/2-inch pieces.
2. Remove skin from chicken, pull meat from bones and shred meat. In a large bowl, mix chicken with salad greens and grilled vegetables. Toss in tomatoes, olives, mozzarella and basil.
3. In another bowl, mix vinegar, sugar and 1/4 tsp. each salt and pepper. Stir to dissolve sugar. Add remaining 3 Tbsp. olive oil, whisking to combine. Drizzle vinaigrette over salad, toss and serve.

zucchini, head fennel, extravirgin olive oil, salt, rotisserie chicken, salad greens, tomatoes, olives, mozzarella, basil, balsamic vinegar, sugar

Taken from www.myrecipes.com/recipe/balsamic-chicken-salad (may not work)