Chargrilled chicken and vegetable salad
Enjoy a healthy and delicious Chargrilled Chicken and Vegetable Salad! Made with lean chicken breasts, zucchini, red peppers, asparagus, and fresh arugula, this vibrant salad is perfect for a satisfying lunch or light dinner. Topped with aromatic basil leaves, a splash of vinegar, and garlic for extra flavor. Easy to prepare and packed with nutrition!
Cook time 15 min
Prep time 25 min
Ingredients:
1 short spray cooking spray oil2 lb chicken breasts
3 large zucchini
2 red peppers
3/4 lb asparagus
5 cups arugula
1/2 cup basil leaves
2 tbsp vinegar
2 garlic cloves
This chargrilled chicken and vegetable salad is a delightful and healthy dish that brings together the savory flavors of grilled chicken, the freshness of arugula, and the vibrant notes of basil and garlic. Perfect for a light lunch or dinner, this recipe is not only nutritious but also easy to prepare.
Instructions:
- Preheat your grill to medium-high heat.
- Lightly coat the grill grates with cooking spray oil to prevent sticking.
- Rinse and pat dry all vegetables and the chicken breasts.
- Season the chicken breasts with salt and pepper to taste. You can add any other preferred spices or herbs.
- Place the chicken breasts on the preheated grill.
- Grill each side for about 6-7 minutes or until the internal temperature reaches 165°F (75°C).
- Remove the chicken from the grill and let it rest for a few minutes before slicing.
- Slice the zucchini into long, thin strips.
- Cut the red peppers into halves, removing seeds and stems.
- Trim the tough ends of the asparagus.
- Place the zucchini strips, red pepper halves, and asparagus on the grill.
- Grill the zucchini for about 3-4 minutes per side until tender and slightly charred.
- Grill the red peppers for about 4-5 minutes per side until they are soft and lightly charred.
- Grill the asparagus for about 3-4 minutes, turning occasionally until they are tender and slightly charred.
- Once cooked, remove all vegetables from the grill and allow them to cool slightly.
- Slice the grilled zucchini and red peppers into bite-size pieces.
- In a large mixing bowl, combine the arugula and basil leaves.
- Add the grilled and sliced chicken and vegetables to the bowl.
- In a small bowl, whisk together the vinegar and minced garlic.
- Drizzle the vinegar and garlic mixture over the salad, tossing everything gently to combine.
- Divide the salad among serving plates.
- Optionally, sprinkle with extra fresh basil leaves for garnish.
- Serve immediately and enjoy your wholesome chargrilled chicken and vegetable salad!
Tips:
- Ensure that the grill is preheated to a medium-high temperature to get the perfect char on your chicken and vegetables.
- Marinate the chicken breasts with a bit of olive oil, salt, and pepper for at least 30 minutes before grilling to enhance the flavor.
- Cut the vegetables into even-sized pieces to ensure they grill evenly.
- Use a grill basket for the vegetables to prevent them from falling through the grates.
- Allow the grilled chicken to rest for a few minutes before slicing to retain its juices.
- Toss the salad with the dressing just before serving to keep the arugula from wilting.
This chargrilled chicken and vegetable salad is not only delicious but also a wholesome option for any meal. The combination of grilled chicken, charred vegetables, and fresh greens makes it a satisfying dish that is sure to impress. Whether you're cooking for yourself or for a gathering, this recipe is a winner. Enjoy your meal!
Nutrition per serving
4 ServingsCalories 350kcal
Protein 54g
Carbohydrates 14g
Fiber 5g
Sugar 9g
Fat 7g
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