Grilled Chicken and Veg Chopped Salad

28

PREP TIME

20 min

TOTAL TIME

30 min

Makes

4 Servings

Grilled Chicken and Veg Chopped Salad

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.


Ingredients

  • 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

For salad

  • 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

Instructions

  • 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.

Nutrition (per serving)

  • Calories
  • 337,
  • Protein
  • 32 g,
  • Carbohydrates
  • 10 g,
  • Fat
  • 19 g,
  • Fibre
  • 3 g,
  • Sodium
  • 310 mg.

Originally published in the July 2012 issue. Photo by Jodi Pudge.