Grilled Veggie & Grilled Chicken Salads with Tomato Vinaigrette

Summer is coming to a close but it’s NOT over yet! For the next number of weeks you can be sure I’ll be doing tons of grilling and enjoying it every chance I get. This salad is loaded with perfectly grilled chicken, tons of grilled veggies (whatever vegetables you wish, really), and a delicious tomato-based vinaigrette dressing. It’s the perfect way to throw together dinner without turning the oven on!

Grilled Veggie & Grilled Chicken Salads with Tomato VinaigretteGrilled Veggie & Grilled Chicken Salads with Tomato Vinaigrette

Grilled veggies, perfectly flavored and grilled chicken, and my new favorite dressing… Dinner is SERVED!

Grilled Veggie & Grilled Chicken Salads with Tomato Vinaigrette
Serves 3
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
For the chicken
  1. 1 lb. organic chicken breasts
  2. 1 tbsp extra-virgin olive oil
  3. 1 tsp rosmary
  4. 1 tsp Italian seasoning
  5. 1/4 tsp Himalayan sea salt
For the veggies
  1. 1 large zucchini
  2. 1 yellow squash
  3. 1 red pepper
  4. 2 cups fresh cherry tomatoes
  5. 1 red onion
  6. Any other veggies of choice
  7. 1 tbsp extra-virgin olive oil
  8. 1 tsp Himalayan sea salt
For the Tomato Vinaigrette
  1. 1 cup Muir Glen organic diced tomatoes, blended
  2. 1 tbsp vinegar
  3. 2 tbsp extra virgin olive oil
  4. Dash fine Himalayan sea salt
  5. Dash ground black pepper
  6. 1/2 tsp garlic granules
  7. 1/2 tsp onion powder
  8. Optional: 1/4 tsp cayenne pepper
Instructions
  1. Toss chicken in extra virgin olive oil and spices, set aside
  2. Cut veggies and toss in oil and salt, set aside
  3. Spray the grill and heat to 350 400 degrees
  4. Place the chicken breasts on one side
  5. On the other side place a layer of greased tin foil and place the veggies on top
  6. Cook for about 7-8 minutes then flip over
  7. Cook veggies until desired softness, and cook chicken until fully cooked
  8. Make the dressing by combining ingredients in your high-speed blender and blending until smooth
  9. Taste and adjust spices as needed
  10. Serve with veggies warm or hot over a bed of spinach!
Lexi's Clean Kitchen http://lexiscleankitchen.com/

Grilled Veggie & Grilled Chicken Salads with Tomato VinaigretteAre you excited for the Fall, or holding on to the last bits of Summer?BANNERAD_EMAILSUBSCRIBE

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