RECIPE VIDEO: Grilled Chicken Salad

It’s an entree salad and a wonderful dish to enjoy on a summer day. Try this salad tossed with our fantastic Fresh Basil Vinaigrette recipe.

Prep Time: 90 minutes | Cook Time: 20 minutes | Serves: 4

PREPARATION: 

1. In a dish, cover chicken breasts with lemon juice, garlic, rosemary and about half of the olive oil (1/4 cup). Season liberally with salt and pepper. Cover and refrigerate for 1 hour.
2. Pre-heat grill to medium-high.
3. Toss vegetables in remaining olive oil and season.
4. Grill chicken and vegetables over medium-high heat. Grill chicken breasts for 10 minutes on one side. Turn and grill for another 5 minutes, or until chicken is cooked through and juices run clear.
5. Grill vegetables until tender, turning frequently.
6. Toss baby greens in Basil Vinaigrette and pile onto a large platter. Top with grilled chicken and vegetables. Serve extra vinaigrette on the side.
7. TIP: Any grill can be used for this salad. If you have an outdoor grill, you will achieve a smokier, charred flavor, but you can also get great results with a grill pan indoors.

• BONUS RECIPES : Simply Superb Grilled Burger & Grilled Potato Salad

INGRIDENTS: 

• 4 chicken breasts, boneless 
• 2 packages mixed baby greens
• Juice of 1 lemon
• 8 cloves of garlic, smashed
• 1/2 cup olive oil
• 6 sprigs of fresh rosemary
• 4 portabella mushrooms
• 2 red bell peppers, halved and cleaned
• 2 yellow bell peppers, halved and cleaned
• 1 red onion, cut into thick steaks
• 1 bunch asparagus, trimmed
• Salt and pepper to season
• 1/2 cup basil vinaigrette, prepared

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