Fantastic Grilled Chicken and Veggie Salad

Fantastic Grilled Chicken and Veggie Salad

Fantastic Grilled Chicken and Veggie Salad
 
Fantastic Grilled Chicken and Veggie Salad
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Ingredients
  • ¼ c. good quality balsamic vinegar
  • 1 T. Dijon mustard
  • 1 T. honey
  • 2 green onions, thinly sliced
  • Kosher salt, black pepper
  • ½ c. plus 3 T. good quality olive oil, divided
  • 6 Roma tomatoes, halved lengthwise
  • 2 ears shucked corn
  • 1 red onion, cut into ½” slices
  • PAM
  • 1 lb. boneless, skinless chicken breast halves
  • 3 c. baby arugula
  • 1 head of Romaine lettuce, sliced into ½” strips
  • 1 c. thinly sliced cucumbers
  • 2 c. cherry tomatoes, halved
  • 1 ripe avocado, cut into thin wedges
  • ¼ c. small basil leaves

Instructions
  1. Preheat oven 300. Combine vinegar, mustard, honey and onions. Season with salt and pepper.
  2. Gradually whisk in ½ c. of olive oil, in a steady stream.
  3. Toss tomatoes with remaining olive oil. Arrange on wire rack on a baking sheet, season with salt and pepper on both sides.
  4. Roast for 1 hour or until tomatoes are slightly browned. Let cool. Cut in half horizontally. Remove skins if you desire.
  5. Preheat grill to 450-500. Coat corn and red onion slices with olive oil. Place on grill rack coated with PAM. Cook until charred, 10 minutes, turning occasionally.
  6. Remove from grill. Cut kernels from corn. Set corn and onions aside.
  7. Sprinkle chicken with salt and pepper and coat with olive oil. Grill chicken until cooked through, 12-15 minutes, until charred, turning occasionally.
  8. Remove chicken from grill. Let stand 5 minutes. Thinly slice across grain.
  9. Combine arugula and lettuce in large bowl.
  10. Add 2 T. of dressing and toss to coat.
  11. Top the lettuce with cucumber, cherry tomatoes, onion, chicken, corn, roasted tomato and avocado.
  12. Sprinkle with basil leaves. Serve extra dressing on side.

 

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