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Grilled Chicken and Fresh Vegetable Salad
Posted by Chef at The Food Channel®
From The Kitchens of The Food Channel
- Prep Time:1 1/2 hours
- Cook Time:20 minutes
- Serves:4
A vibrant, colorful and full-flavored warm salad with an emerald green dressing. It’s an entree salad and a wonderful dish to herald the arrival of spring.
Try this salad tossed with our fantastic Fresh Basil Vinaigrette recipe.
Why try? The freshest flavors of the season are the focus of this salad, which can be a refreshing lunch or comforting, end-of-the-day dinner.
Foodie Byte: Any grill can be used for this salad. If you have an outdoor grill, you will achieve a smokier, charred flavor, but you can also get great results with a grill pan indoors.
Ingredients
- 4 chicken breasts, boneless
- Juice of 1 lemon
- 8 cloves of garlic, smashed
- 1/2 cup olive oil
- 6 sprigs of fresh rosemary
- 4 portabella mushrooms
- 2 red bell peppers, halved and cleaned
- 2 yellow bell peppers, halved and cleaned
- 1 red onion, cut into thick steaks
- 1 bunch asparagus, trimmed
- Salt and pepper to season
- Basil Vinaigrette, prepared
- 2 packages mixed baby greens
Preparation
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1In a dish, cover chicken breasts with lemon juice, garlic, rosemary and about half of the olive oil (1/4 cup). Season liberally with salt and pepper. Cover and refrigerate for 1 hour.
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2Pre-heat grill to medium-high.
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3Toss vegetables in remaining olive oil and season.
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4Grill chicken and vegetables over medium-high heat. Grill chicken breasts for 10 minutes on one side. Turn and grill for another 5 minutes, or until chicken is cooked through and juices run clear.
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5Grill vegetables until tender , turning frequently.
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6Toss baby greens in Basil Vinaigrette and pile onto a large platter. Top with grilled chicken and vegetables. Serve extra vinaigrette on the side.
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