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Photo:Photographer: Jen Causey, Food Stylist: Ana Kelly, Prop Stylist: Claire Spollen
Photographer: Jen Causey, Food Stylist: Ana Kelly, Prop Stylist: Claire Spollen
Active Time:45 minsTotal Time:45 minsServings:6Jump to Nutrition Facts
Active Time:45 minsTotal Time:45 minsServings:6
Active Time:45 mins
Active Time:
45 mins
Total Time:45 mins
Total Time:
Servings:6
Servings:
6
Jump to Nutrition Facts
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Ingredients
1smallred onion
5tablespoonsred-wine vinegar, divided
2mediumcloves garlic, grated
1teaspoonDijon mustard
1 ½teaspoonssalt, divided
⅔cupgrapeseed oil, plus more for grill grates
½teaspoonpaprika
1mediumzucchini, sliced lengthwise into 1/2-inch-thick planks
1smallyellow bell pepper, cut into 2-inch-thick strips
2largeromaine lettuce hearts, halved lengthwise
3(8 ounce)boneless, skinless chicken breasts
2small tomatoes, cut into 1-inch wedges
Directions
Preheat grill to medium-high (400°F to 450°F). Halve onion lengthwise through root end. Cut 1 half into 1-inch wedges; set aside. Thinly slice the other half. Place the onion slices in a small bowl; add 2 tablespoons vinegar; toss to combine. Set aside to pickle, stirring occasionally, until ready to use. Drain before serving.
Whisk garlic, mustard, 1 teaspoon salt and the remaining 3 tablespoons vinegar together in a large bowl until the salt dissolves. Slowly drizzle in oil, whisking constantly, until the dressing is creamy. Set aside 1/4 cup dressing. Stir paprika into the remaining dressing in the bowl. Combine zucchini slices, bell pepper strips, romaine halves and the reserved onion wedges on a large rimmed baking sheet. Drizzle with 1/2 cup dressing; toss to coat well, making sure to get dressing between the lettuce leaves. Place chicken in the large bowl with the remaining dressing; toss to coat. Sprinkle with the remaining 1/2 teaspoon salt.
Transfer the chopped romaine to a large bowl. Add spinach and the reserved 1/4 cup dressing; toss well. Arrange the mixture on a large platter; top with sliced chicken, zucchini, bell pepper, tomatoes and pickled onions. Serve immediately.
Frequently Asked QuestionsThis salad is chock-full of nutritious goodness! Thechicken breastadds protein and is low in saturated fat. And with all the vegetables and beneficial fats in this dish, Grilled Chicken Salad fits into a healthy eating pattern, including theMediterranean diet, which has been shown to have a plethora of health benefits.Grapeseed oil is made from pressing the oil out of wine-grape seeds. It’s rich inpolyunsaturated omega-6 fats, which have been shown to help lower cholesterol and reduce inflammation. Grapeseed oil is also rich in vitamin E and disease-fighting antioxidants.Yes, you can make the dressing, marinate the chicken and pickle the onions a day ahead. Store in airtight containers in the refrigerator for up to 1 day. Make sure to whisk the dressing before using. The vegetables can be sliced a couple hours ahead before grilling.Yes! Feel free to use a red or orange bell pepper and yellow squash. We recommend sticking withromaine lettucefor grilling since it’s sturdier and can withstand the heat better than other types of lettuce.Grilled chicken salads are hearty salads that are full of fresh vegetables and grilled chicken. The vegetables can be raw, grilled or a combination of both, and the salad is lightly tossed in a flavorful dressing or vinaigrette. Grilled chicken salads are also a great way to use your summer produce.This grilled chicken salad is served warm. It’s best to serve the salad immediately so that the grilled romaine retains its crisp texture.
Frequently Asked Questions
This salad is chock-full of nutritious goodness! Thechicken breastadds protein and is low in saturated fat. And with all the vegetables and beneficial fats in this dish, Grilled Chicken Salad fits into a healthy eating pattern, including theMediterranean diet, which has been shown to have a plethora of health benefits.
Grapeseed oil is made from pressing the oil out of wine-grape seeds. It’s rich inpolyunsaturated omega-6 fats, which have been shown to help lower cholesterol and reduce inflammation. Grapeseed oil is also rich in vitamin E and disease-fighting antioxidants.
Yes, you can make the dressing, marinate the chicken and pickle the onions a day ahead. Store in airtight containers in the refrigerator for up to 1 day. Make sure to whisk the dressing before using. The vegetables can be sliced a couple hours ahead before grilling.
Yes! Feel free to use a red or orange bell pepper and yellow squash. We recommend sticking withromaine lettucefor grilling since it’s sturdier and can withstand the heat better than other types of lettuce.
Grilled chicken salads are hearty salads that are full of fresh vegetables and grilled chicken. The vegetables can be raw, grilled or a combination of both, and the salad is lightly tossed in a flavorful dressing or vinaigrette. Grilled chicken salads are also a great way to use your summer produce.
This grilled chicken salad is served warm. It’s best to serve the salad immediately so that the grilled romaine retains its crisp texture.
Originally appeared: EatingWell.com, July 2023
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Nutrition Facts(per serving)416Calories26gFat16gCarbs31gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
