Grilled Veggie & Grilled Chicken Salads with Tomato Vinaigrette

Prep Time 00:15 Cook Time 00:20 Total Time 00:35 Serves 2

Ingredients

For the chicken

For the veggies

For the Tomato Vinaigrette

Directions

  1. Prepare grill.
  2. Toss chicken in olive oil and spices, set aside. You can leave up to 30 minutes, or longer in there refrigerator.
  3. Cut veggies and toss in oil and salt, set aside.
  4. Place the chicken breasts on one side of the grill and cook 8 minutes on each side, until it reaches an internal temperature of 165ºF.
  5. On the other side place a layer of greased tin foil and place the veggies on top. Cook veggies until desired softness, and cook chicken until fully cooked
  6. Make the dressing by combining ingredients in your high-speed blender and blending until smooth.
  7. Taste and adjust spices as needed.
  8. Slice chicken. Serve veggie and chicken warm over romaine lettuce and serve with tomato dressing.

Recipe Notes

  1. Can substitute canned tomatoes, if fresh is not available
  2. This recipe was originally published in August 2014, and updated and republished in August 2019.
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