Grilled Chicken and Fresh Vegetable Salad

Posted online December 27, 2010 | 1:39 pm

A vibrant, colorful and full-flavored warm salad with an emerald green dressing. 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.

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.

Check out the Photo Essay with step-by-step instructions by clicking here.

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

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.
Pre-heat grill to medium-high.
Toss vegetables in remaining olive oil and season.
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.
Grill vegetables until tender , turning frequently.
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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