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recipe_536

Grilled Garlic Chicken Salad

Prep Time:
20 minutes plus 30 minutes marinating

Cook Time:
11 minutes

Servings:
4 servings

Prep Time:
20 minutes plus 30 minutes marinating

Cook Time:
11 minutes

Servings:
4 servings

Grilled Garlic Chicken Salad

INGREDIENTS

Grilled Garlic Chicken Salad

  • 1/2 C. (125 mL) Crisco® Pure Canola Oil
  • 1/2 C. (125 mL) white wine vinegar
  • 2 tsp. (10 mL) bottled minced garlic
  • Main
  • 2 zucchini, cut in half lengthwise
  • 2 summer squash, cut in half lengthwise
  • 1 red bell pepper, cut in half, seeds and ribs removed
  • 4 boneless, skinless chicken breast halves, pounded to 1/2” (1.5 cm) thickness
  • 6 French bread slices
  • non-stick cooking spray
  • Dressing
  • 1/3 C. (75 mL) Crisco® Pure Canola Oil
  • 1/3 C. (75 mL) white wine vinegar
  • 1 Tbsp. (15 mL) Dijon mustard
  • 3 Tbsp. (45 mL) finely grated Parmesan cheese
  • 1/2 tsp. (2 mL) salt
  • 1/4 tsp. (1 mL) pepper
  • Salad
  • 8 C. (2 L) mixed salad greens
  • 2 sliced tomatoes
  • 1/2 C. (125 mL) sliced Kalamata olives
  • 4 green onions, thinly sliced
  • 1/2 C. (125 mL) freshly grated Parmesan cheese

DIRECTIONS

  1. In a shallow dish, whisk together marinade ingredients. Add vegetables and chicken; generously sprinkle both sides of chicken and vegetables with salt and pepper. Turn to coat. Marinate for 30 minutes, turning occasionally. Generously spray both sides of bread slices with no-stick cooking spray; generously season both sides with salt and pepper. Meanwhile, spray unheated grill with no-stick cooking spray. Heat grill to medium-high heat.
  2. In a small bowl, whisk together oil, vinegar, mustard, Parmesan cheese and salt and pepper; set aside. Grill chicken for about 5 minutes per side, vegetables for about 3 minutes per side and bread slices for about 11/2 minutes per side. Remove to a cutting board. When cool enough to handle, chop the vegetables, cut the bread into large chunks and slice the chicken breasts.
  3. Toss salad greens, tomatoes, green onions and olives with dressing. Add grilled vegetables and bread; toss to coat. Divide between 4 plates. Top each plate with a sliced chicken breast. Garnish with shaved Parmesan cheese.