Grilled Chicken and Fresh Vegetable Salad

Grilled Chicken and Fresh Vegetable Salad

Prep Time

90 minutes

Cook Time

20 minutes


4 people
Grilled Chicken and Fresh Vegetable Salad

It’s an entree salad and a wonderful dish to enjoy on a summer day. 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.

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.


  • 4 chicken breasts, boneless
  • 2 packages mixed baby greens
  • 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
  • 1/2 cup basil vinaigrette, prepared


  • 1 In 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.
  • 2 Pre-heat grill to medium-high.
  • 3 Toss vegetables in remaining olive oil and season.
  • 4 Grill 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.
  • 5 Grill vegetables until tender, turning frequently.
  • 6 Toss 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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