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Entree: Grilled Chicken Salad

Source of Recipe

Karin Calloway


List of Ingredients

Mustard-Herb Vinaigrette:
1/2 cup olive oil
1/3 cup white balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon minced garlic
1 teaspoon dried tarragon
1 teaspoon dried dillweed
2 green onions, chopped
1 teaspoon salt
1/2 teaspoon ground black pepper

Whisk ingredients together in a bowl and set aside.

Grilled Chicken and Vegetables:
2 boneless, skinless chicken breast halves
2 medium potatoes, peeled and quartered lengthwise
1 cup snow peas, washed
3 large carrots, peeled and sliced on the diagonal
1 bunch asparagus, washed and tough stem ends cut off



Recipe

Place the chicken breasts in a zip-top plastic bag or bowl and coat with 1/3 cup of the prepared vinaigrette. Marinate at room temperature for 20 minutes, or in the refrigerator for 4 hours to overnight.

Steam the potatoes for 3 minutes in the microwave or in a saucepan fitted with a steaming basket over boiling water. Remove and set aside. Steam the snow peas for 1 minute, remove and set aside. Steam the carrots for 3 minutes, remove and set aside.

Preheat the grill 10 minutes on high, reduce heat to medium and grill the chicken 5 to 7 minutes per side. Remove and cool slightly before cutting into 1/2-inch strips on the diagonal. Place in a large serving bowl and set aside.

Brush the carrots, potatoes and asparagus with some of the vinaigrette and grill 3 to 5 minutes per side. Add the grilled vegetables and steamed snow peas to the bowl with the chicken, and toss with the remaining vinaigrette.

Makes 6 servings.