Chicken and Grilled Vegetable Salad
Recipe was done for roasting, but it was a hot week for when I planned to have this recipe. I decided to grill everything.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- 2 tablespoons olive oil
- salt & pepper
- lemon wedges for serving
- 2 chicken breast
- 1 pint cherry tomatoes
- 1/2 cup vinaigrette homemade or purchased
- 2 zucchini or summer squash, cut into 1/2-inch moons
- 1 medium yukon gold potatoes up to 2 potatoes, parcooked & cubed into 1-inch pieces
- 5 ounces baby spinach (5 cups)
- Carbohydrate 40.9650942103346 g
- Cholesterol 144.136250003112 mg
- Fat 38.9129203778745 g
- Fiber 10.3842238660817 g
- Protein 63.0301783988912 g
- Saturated Fat 8.54411050446112 g
- Serving Size 1 1 Serving (880g)
- Sodium 555.215308115633 mg
- Sugar 30.580870344253 g
- Trans Fat 2.71963568881569 g
- Calories 738 calories
Step 1 In a zip-top plastic bag, combine chicken and vinaigrette. Refrigerate 1 hour (or up to 12 hours). Preheat grill. In large bowl, toss zucchini, tomatoes, and precooked potatoes with oil and season with salt and pepper. Put vegetables in grill wok or grill basket and grill 10 minutes. Add chicken to grill and cook until chicken is done and vegetables are tender, about another 5-10 minutes. Step 2 Transfer chicken to a cutting board and let rest. Toss vegetables with spinach and divide among plates. Slice chicken. Serve chicken on top of salad, with lemon wedges.
