Grilled Chicken and Summer Vegetable Salad

Grilled Chicken and Summer Vegetable Salad

Grilled Chicken and Summer Vegetable Salad



Servings:
4 to 6
Quantity
Ingredients
1 pound
Chicken breasts, boneless skinless
1/2 cup + 2 tablespoons
Extra virgin olive oil
1/4 teaspoon
Fresh thyme, chopped
3/4 teaspoon
Kosher salt, divided
1/4 teaspoon + 1/8 teaspoon
Black pepper, divided
2 tablespoons
White wine vinegar
1 tablespoon
Shallots, chopped
2 each
Garlic cloves, peeled, minced
1 tablespoon
Fresh basil, chiffonade
1, 14.28 oz. can
Carmelina Brands® Italian Butter Beans, rinsed and drained
1/2 cup
Green onions, chopped
1/2 cup
Carrots, julienned
1/2 cup
Cucumber, peeled and seeded, sliced
1/2 cup
Italian zucchini, julienned
1/2 cup
Yellow squash, julienned
1/2 cup
Marinated artichoke hearts, drained, quartered
1/4 cup
Medium red onion, thinly sliced
1/2 cup
Small red bell pepper, julienned
1/2 cup
Small yellow bell pepper, julienned
Garnish
Celery, sliced
Garnish
Avocado, sliced
Garnish
Feta cheese crumbles
Garnish
Sliced Almonds
  1. Season chicken breasts on both sides each with1 tablespoon of oil, thyme, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper. Place chicken on heated barbecue or grill pan. Grill over medium-high heat until cooked through; about 8 to 10 minutes on each side. Remove chicken from heat, keep warm and set aside.
  2. In a blender, add vinegar, shallots, garlic, 1/4 teaspoon of salt and 1/8 teaspoon of pepper, and basil. Blend the ingredients for 15 seconds, until ingredients are well incorporated.
  3. In a slow steady stream, add in oil and blend dressing for another minute. Remove dressing from blender and check seasoning.
  4. In a large serving bowl, mix together green onions, carrots, cucumbers, zucchini, yellow squash, marinated artichoke hearts, onion, red and yellow bell peppers, and celery. Add in Carmelina Brands® Italian Butter Beans. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Toss salad with dressing and mix to combine. Slice the grilled chicken breast and add to salad. Garnish with fresh avocado, feta and sliced almonds.

 

* Recipe created by Chef Giacomo Pagano on behalf of Mangia, Inc. ™

 Copyright© 2017