This grilled chicken salad is perfect for summer entertaining. You can make the dressing, marinate the chicken, pickle the onions and slice your vegetables a few hours ahead of time, then just grill and assemble the salad after the guests arrive.
Active Time:
45 mins
Total Time:
45 mins
Servings:
6
Nutrition Profile:
Dairy-Free Diabetes Appropriate Egg-Free Gluten-Free Healthy Pregnancy High-Protein Nut-Free Sesame-Free Soy-Free
Ingredients
1 small red onion
5 tablespoons red-wine vinegar, divided
2 medium cloves garlic, grated
1 teaspoon Dijon mustard
1 ½ teaspoons salt, divided
⅔ cup grapeseed oil, plus more for grill grates
½ teaspoon paprika
1 medium zucchini, sliced lengthwise into 1/2-inch-thick planks
1 small yellow bell pepper, cut into 2-inch-thick strips
2 large romaine lettuce hearts, halved lengthwise
3 (8 ounce) boneless, skinless chicken breasts
1 (5 ounce) package fresh baby spinach
2 small tomatoes, cut into 1-inch wedges
Directions
Preheat grill to medium-high (400°F to 450°F). Halve onion lengthwise through root end. Cut 1 half into 1-inch wedges; set aside. Thinly slice the other half. Place the onion slices in a small bowl; add 2 tablespoons vinegar; toss to combine. Set aside to pickle, stirring occasionally, until ready to use. Drain before serving.
Whisk garlic, mustard, 1 teaspoon salt and the remaining 3 tablespoons vinegar together in a large bowl until the salt dissolves. Slowly drizzle in oil, whisking constantly, until the dressing is creamy. Set aside 1/4 cup dressing. Stir paprika into the remaining dressing in the bowl. Combine zucchini slices, bell pepper strips, romaine halves and the reserved onion wedges on a large rimmed baking sheet. Drizzle with 1/2 cup dressing; toss to coat well, making sure to get dressing between the lettuce leaves. Place chicken in the large bowl with the remaining dressing; toss to coat. Sprinkle with the remaining 1/2 teaspoon salt.
Oil the grill grates by holding an oil-soaked paper towel with tongs. Grill the chicken and the vegetables, uncovered, for 1 minute. Continue grilling until the romaine is slightly wilted, about 1 minute more; transfer the romaine to the baking sheet. Continue grilling the chicken and vegetables, covered and turning occasionally, until the vegetables are tender-crisp with grill marks and a thermometer inserted into the thickest portion of chicken registers 165°F, about 6 minutes for the vegetables and 8 to 10 minutes for the chicken. Return the grilled chicken and vegetables to the baking sheet with the romaine; let the chicken rest for 5 minutes before slicing. Cut the romaine and vegetables into 1-inch chunks.
Transfer the chopped romaine to a large bowl. Add spinach and the reserved 1/4 cup dressing; toss well. Arrange the mixture on a large platter; top with sliced chicken, zucchini, bell pepper, tomatoes and pickled onions. Serve immediately.
Nutrition Facts
(per serving)
416
Calories
26g
Fat
16g
Carbs
31g
Protein
Show Full Nutrition
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