Grilled Chicken and Vegetable Salad
1 hour 20 minutes
This grilled salad is perfect for the patio. While the grill does all the work you can enjoy good conversation and drinks.
Preheat oven to 300 degrees. Combine first 4 ingredients and 1/2 tsp. each of salt and pepper in a bowl. Gradually whisk in 1/2 of olive oil.
Toss Roma tomatoes in remaining 2 Tbs. of olive oil. Arrange on a baking sheet. Sprinkle tomatoes with 1/2 tsp. salt. Roast for 1 hour or until tomatoes are browned and skin begins to pull away. Let cool. Remove tomato skins and cut in half.
Preheat grill to 450 degrees. Coat corn and red onion slices with cooking spray. Place on grill rack coated with cooking spray. Cook 12 minutes turning occasionally. Remove from grill. Cut kernels off cob.
Sprinkle chicken with salt and pepper. Grill chicken 12 or until cooked through. Let stand 5 minutes. Thinly slice chicken.
Combine arugula and lettuce in large bowl. Add 2 Tbs. of dressing and toss to coat. Top with cucumber, minature tomatoes, red onion, chicken, corn, roasted tomatoes and avocado. Sprinkle salad with basil leaves and serve with remaining dressing.
2 tsp. balsamic vinegar
2 tsp. Dijon mustard
2 green onions
1/2 cup + 2 Tbs. olive oil
1 1/2 tsp. salt
1 tsp. pepper
5 Roma tomatoes
2 ears of corn
1 red onion sliced
1 lb. skinless, chicken breasts, halved
3 cups Arugula
1 head Romain lettuce, chopped
1 cup thinly slice English cucumber
2 cups miniature tomatoes, halved