Grilled Chicken And Vegetable Summer Salad Recipe

Name: Grilled Chicken And Vegetable Summer Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup balsamic vinegar; 2 teaspoons Dijon mustard; 2 teaspoons honey; 2 green onions, thinly sliced; 1 1/2 teaspoons kosher salt, divided; 1 teaspoon freshly ground black pepper, divided; 1/2 cup plus 2 tablespoons olive oil, divided; 5 Roma tomatoes, halved lengthwise; 2 ears shucked corn; 2 (1/2-inch-thick) red onion slices (about 1/2 of a medium onion); Cooking spray; 1 pound boneless, skinless chicken breast halves; 3 cups baby arugula; 1 head Romaine lettuce, sliced into (1/2-inch-thick) strips; 1 cup thinly sliced English cucumber; 2 cups halved cherry tomatoes or grape tomatoes; 1/2 ripe avocado, cut into thin wedges; 1/3 cup small basil leaves

Servings: persons

1/4 cup balsamic vinegar
2 teaspoons Dijon mustard
2 teaspoons honey
2 green onions, thinly sliced
1 1/2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
1/2 cup plus 2 tablespoons olive oil, divided
5 Roma tomatoes, halved lengthwise
2 ears shucked corn
2 (1/2-inch-thick) red onion slices (about 1/2 of a medium onion)
Cooking spray
1 pound boneless, skinless chicken breast halves
3 cups baby arugula
1 head Romaine lettuce, sliced into (1/2-inch-thick) strips
1 cup thinly sliced English cucumber
2 cups halved cherry tomatoes or grape tomatoes
1/2 ripe avocado, cut into thin wedges
1/3 cup small basil leaves

1
Preheat oven to 300u00b0. Combine first 4 ingredients and 1/2 teaspoon each salt and pepper in a bowl. Gradually whisk in 1/2 cup oil in a slow, steady stream.
2
Toss Roma tomatoes in remaining 2 table-spoons oil; arrange on a wire rack placed on a baking sheet. Sprinkle tomatoes with 1/2 teaspoon salt. Roast 1 hour or until tomatoes are slightly browned and skins begin to pull away; let cool. Remove tomato skins, and cut tomatoes in half horizontally; discard skins.
3
Preheat grill to high heat (450u00b0 to 500u00b0). Coat corn and red onion slices with cooking spray. Place on grill rack coated with cooking spray. Cook 12 minutes or until charred, turning occasionally. Remove from grill. Cut kernels from corn; discard cobs.
4
Sprinkle chicken with remaining 1/2 teaspoon each salt and pepper. Grill chicken 12 minutes or until cooked through, turning occasionally; let stand 5 minutes. Thinly slice chicken across the grain.
5
Combine arugula and lettuce in a large bowl. Add 2 tablespoons dressing; toss to coat. Top with cucumber, cherry tomatoes, red onion, chicken, corn, roasted tomato halves, and avocado. Sprinkle salad evenly with basil leaves, and serve with remaining dressing.

631

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/4 cup balsamic vinegar, 2 teaspoons Dijon mustard, 2 teaspoons honey, 2 green onions, thinly sliced, and more.

Yes, Grilled Chicken And Vegetable Summer Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Chicken And Vegetable Summer Salad

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