1. Skip to navigation
  2. Skip to content
  3. Skip to sidebar
PRINT TEXT SIZES A A A   

Grilled chicken and veg chopped salad

Published by Today's Parent on 6/18/2012
Photo
Jodi Pudge
0/5
(0)
Add yours

Ingredients

  • FOR MARINADE AND DRESSING:
  • 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 pepper
  • 1 tbsp chopped fresh thyme
  • 2 tsp chopped garlic
  • FOR SALAD:
  • 1 lb boneless, skinless chicken breasts
  • 2 portobello mushroom caps
  • 1 small zucchini, halved lengthwise
  • 1/2 red onion, peeled, cut through the root into 6 wedges
  • 2 cups chopped romaine lettuce
  • 1 tomato, cut into 1 inch chunks
  • 1/2 cup crumbled chèvre

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  • 337 calories
  • 32 g protein
  • 10 g carbohydrates
  • 19 g fat
  • 3 g fibre
  • 2 mg iron
  • 310 mg sodium
PRINT TEXT SIZES: A A A