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Grilled Chicken & Vegetable Salad

Here's how you make Grilled Chicken & Vegetable Salad
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  • Servings: 2
  • Prep: 30m
  • Cook: 15m
    • The following recipe serves 2 people.

Ingredients

The ingredients are:
  • SALAD
  • 2 boneless skinless chicken breast (cutlets)
  • 1 zucchini, sliced lengthwise 1/2" thick
  • 1 crookneck yellow squash, sliced lengthwise 1/2" thick
  • 1 small red onion, peeled and sliced 1/2" thick
  • 1/2 sweet red bell pepper, seeded and cut in 1/2" strips
  • 1 tomato (Brandywine tomato, cut into 1/2" slices)
  • 1 1/2 cups baby spinach leaves, rinsed and patted dry
  • DRESSING/MARINADE
  • 1/3 cup oil (Extra Virgin Olive Oil)
  • 3 tablespoons balsamic vinegar
  • 2 small cloves garlic, minced
  • 1 teaspoon fresh minced thyme leaves
  • Garnish
  • Fresh minced flat leaf parsley
  • 2 tablespoons pine nuts
  • 2 tablespoons Parmesan cheese, grated (fresh)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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

We hope you enjoy this recipe!

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