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Grilled Chicken Salad

<p class="MsoNormal"><span style="line-height: 1.22;">Not only does rosemary smell good, oh, but it can transform any dish. </span></p><p class="MsoNormal"><o:p></o:p></p> <p class="MsoNormal"><span style="line-height: 1.22;">Here's how to make a beautiful grilled vegetable chicken salad that's great for lunch or dinner.</span></p>

Ingredients

  • 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 

Preparation

  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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