HEALTHY AIR-FRIED GREEN TOMATOES2 large green tomatoesSalt/black pepper½ c. flour2 eggs½ c. buttermilk1 c. Panko…
Fantastic Grilled Chicken and Veggie Salad
| Fantastic Grilled Chicken and Veggie Salad | Print |
Recipe By: Alice Morrow
Fantastic Grilled Chicken and Veggie Salad
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
- Preheat oven 300. Combine vinegar, mustard, honey and onions. Season with salt and pepper.
- Gradually whisk in ½ c. of olive oil, in a steady stream.
- Toss tomatoes with remaining olive oil. Arrange on wire rack on a baking sheet, season with salt and pepper on both sides.
- Roast for 1 hour or until tomatoes are slightly browned. Let cool. Cut in half horizontally. Remove skins if you desire.
- 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.
- Remove from grill. Cut kernels from corn. Set corn and onions aside.
- Sprinkle chicken with salt and pepper and coat with olive oil. Grill chicken until cooked through, 12-15 minutes, until charred, turning occasionally.
- Remove chicken from grill. Let stand 5 minutes. Thinly slice across grain.
- Combine arugula and lettuce in large bowl.
- Add 2 T. of dressing and toss to coat.
- Top the lettuce with cucumber, cherry tomatoes, onion, chicken, corn, roasted tomato and avocado.
- Sprinkle with basil leaves. Serve extra dressing on side.
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