Grilled Chicken & Vegetable Salad

2
Servings
30m
Prep Time
15m
Cook Time
45m
Ready In


"Yet, another Dinner Salads for Two! Enjoy!"

Original recipe yields 2 servings
OK
  • SALAD
  • DRESSING/MARINADE
  • Garnish

Nutritional

  • Serving Size: 1 (610.7 g)
  • Calories 881.8
  • Total Fat - 47.7 g
  • Saturated Fat - 8.4 g
  • Cholesterol - 124.5 mg
  • Sodium - 215.5 mg
  • Total Carbohydrate - 59 g
  • Dietary Fiber - 6.1 g
  • Sugars - 9.4 g
  • Protein - 58.4 g
  • Calcium - 404.2 mg
  • Iron - 5.8 mg
  • Vitamin C - 82.8 mg
  • Thiamin - 0.5 mg

Step 1

Heat grill to medium heat. in small bowl, whisk together dressing ingredients.

Step 2

Brush chicken, zucchini, onion, squash & bell pepper, tomato with dressing.

Step 3

Grill chicken & vegetables (except tomato) 5 minutes, turn, add tomato;

Step 4

Dressing side down, brush all again with dressing.

Step 5

Cook additional 5-7 minutes until vegetables are tender and chicken juices run clear.

Step 6

Remove to clean platter.

Step 7

Cool, slice chicken & vegetables diagonally to form

Step 8

Bite-size pieces.

Step 9

Serving: Divide spinach on two dinner plates.

Step 10

Arrange chicken & vegetables on each bed of spinach.

Step 11

Drizzle with remaining dressing.

Step 12

Garnish with fresh minced parsley, fresh grated Parmesan & sprinkling of pinenuts.

Step 13

Serve with crusty bread slices.

Step 14

Suggested Wine: Pinot Grigio

Tips & Variations


No special items needed.

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