A warm summer salad is the best. Even reluctant green-eaters can get behind perfectly marinated chicken and veg, with just a little lettuce on the side.
1/4 cup olive oil
2 tbsp apple cider vinegar
2 tsp Dijon mustard
1 tsp maple syrup
1/4 tsp salt
1/4 tsp black pepper
1 tbsp chopped thyme
2 tsp chopped garlic
1 lb boneless, skinless chicken breast
2 portobello mushroom caps
1 small zucchini, halved lenghtwise
1/2 red onion, peeled, cut through the root into 6 wedges
2 cups chopped romaine lettuce
1 tomato, cut into 1-in. chunks
1/2 cup crumbled chevre
Combine olive oil, vinegar, mustard, maple syrup, salt and pepper in a bowl and whisk until uniform. Set half of mixture aside as dressing. Add thyme and garlic to remaining dressing to use as marinade.
Place chicken in a bowl and toss with 2 tbsp marinade. Put mushrooms, zucchini and red onion in a bowl and toss with remaining marinade.
Heat grill to high. Grill chicken for 5 to 7 min a side or until grill marked and cooked through. Grill mushrooms gill side up for 6 min or until juicy, and zucchini and onions for 4 to 5 min per side or until tender.
Slice chicken and vegetables into pieces and place in invividual rows on a platter with lettuce, tomatoes and chèvre. Drizzle reserved dressing over lettuce and tomatoes and serve at once.
Calories 337, Protein 32g, Carbohydrates 10g, Fat 19g, Fibre 3g, Sodium 310mg.
Originally published in the July 2012 issue. Photo by Jodi Pudge.
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