Grilled Chicken and Vegetables with Tomato Vinaigrette

This Grilled Chicken and Vegetables recipe with Tomato Vinaigrette 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 Chicken and Vegetables with Tomato Vinaigrette

Grilled veggies, perfectly grilled chicken, and my favorite dressing… Dinner is SERVED! The summer is great for so many reasons but one of my favorites is because of the abundance of vegetables available right from the farm. This salad is the best example I know of a summer vegetable bounty. I love how the grilled chicken and veggies are tied together with this savory tomato vinaigrette. This meal is totally customizable based on what vegetables are available to you and is sure to be a new family favorite.

Tips for Grilling Chicken

  1. Marinate your meat! Any meat that has had a change to be infused with flavor will taste better and be juicier (thanks to the addition of salt).
  2. Prep your grill: Make sure your grill is preheated and that the grates are clean! You want to make sure the grill has come up to the proper temperature. Cleaning the grates will ensure your chicken doesn’t stick. Right before you cook you can rub a little oil on your grates as well!
  3. Cook over indirect heat: While you want your grill to be preheated you do not want to cook over direct flame. Cooking over indirect flame will ensure the chicken doesn’t burn before it is cooked through inside.
  4. Cover your grill! Covering your grill will make sure the grill stays hot and that your food cooks quicker.
  5. Use a thermometer! Sure there are plenty of other tricks to figure out if your chicken is properly cooked, but the most fool proof is to use an instant read thermometer. You want it to read 165º in the thickest part of the chicken.

Can I make it without a grill?

Yes! While we love the charred smoky taste of the grill, this dish would still be perfectly acceptable on a grill pan inside of even if you need to, in a regular skillet! Do what works for you, either way a nice marinated juicy piece of chicken will be delicious with all these veggies and tomato vinaigrette.

If you like this grilling recipe, check out these others:

If you like this chicken and veggie recipe, check out these others:

Grilled Veggie & Grilled Chicken Salads with Tomato Vinaigrette

Prep Time 10 min Cook Time 20 min Total Time 0:30 Serves 2

Ingredients

    For the chicken

    For the veggies

    For the Tomato Vinaigrette

    Directions

    • Toss chicken in extra virgin olive oil and spices, set aside
    • Cut veggies and toss in oil and salt, set aside
    • Spray the grill and heat to 350 400 degrees
    • Place the chicken breasts on one side
    • On the other side place a layer of greased tin foil and place the veggies on top
    • Cook for about 7-8 minutes then flip over
    • Cook veggies until desired softness, and cook chicken until fully cooked
    • Make the dressing by combining ingredients in your high-speed blender and blending until smooth
    • Taste and adjust spices as needed
    • Serve with veggies warm or hot over a bed of spinach!
    Loading nutrition data...
    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Mediterranean Quinoa Salad

    This Mediterranean Quinoa Salad is a must make for a healthy, light dinner or an easy side dish! With protein-packed quinoa, tomatoes, feta, arugula and mint this easy-to-make salad will be on repeat this summer!

    Mediterranean Quinoa Salad recipe in a bowlMediterranean Quinoa Salad Recipe

    This is the first official quinoa recipe here on Lexi’s Clean Kitchen and it’s a good one! Many of you have requested healthy and nutrient-dense grain recipes and a promise is a promise! In the past we’ve had lots of oat recipes which you all have been loving and thought it time to incorporate some recipes with this healthy gluten-free grain! This Mediterranean Quinoa Salad is so flavorful and loaded with veggies and herbs! It tastes as fresh as it looks and is the perfect dish to serve as a light dinner or as a side. It also can work as meal prep for a few days.

    Is Quinoa Healthy?

    Our in-house nutritionist Gabby says: Quinoa is tremendously healthy, especially for those following a vegan or vegetarian diet. Quinoa is one of the very few plant proteins that contains all nine essential amino acids that our body cannot make on their own, making it a complete protein. Not only is it a rich source of protein, it is also naturally gluten-free, safe for those with celiac disease.

    Many believe quinoa is a seed, but it is actually a whole grain. This makes it a nutrient-dense, high fiber substitute for things like white pasta. Last but not least, it is high in many vitamins and nutrients that Americans are deficient in such as magnesium, thiamin, folate, iron, potassium, calcium and phosphorus.

    mediterranean quinoa recipeDo you need to rinse quinoa?

    Yes! Don’t skip this step, even if your quinoa says “pre-rinsed”. Rinsing the quinoa get’s rid of the natural powdery coating called saponin that has a strong, somewhat unpleasant flavor. Put the quinoa in a strainer and rinse really well under cold water for 1-2 minutes. Then it’s ready to use.

    How long will this salad keep?

    This salad as made is best served immediately because of the arugula. But if you’d like to keep it longer, or use for meal prep you can make the salad up to 2 days ahead and either skip the arugula all together or add it to the prepared salad right before ready to serve.

    quinoa and arugula saladIf you like this healthy salad recipe, check out these others:

    Watch the video here:


    Mediterranean Quinoa Salad

    Prep Time 00:10 Cook Time 00:25 Total Time 00:25

    Ingredients

    • 1 cup quinoa
    • 2 cups water
    • ¼ cup olive oil
    • 3 tablespoons white balsamic vinegar
    • 1 1/4 teaspoons kosher salt
    • 1/4 teaspoon freshly ground black pepper
    • 1 medium shallot, finely chopped
    • 2 pints cherry tomatoes, halved
    • 1 cup crumbled feta
    • 1/2 cup freshly chopped mint leaves
    • 1 cup arugula

    Directions

    1. Cook quinoa: Rinse quinoa under cold running water really well. In a pot add quinoa, pinch of salt and 2 cups of water and bring to a boil. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and spread out on a baking sheet to slightly cool, about 10 minutes.
    2. Meanwhile, in a large bowl make dressing: whisk together olive oil, balsamic vinegar, salt, pepper and shallots.
    3. Once the quinoa has slightly cooled, to the large bowl add quinoa, cherry tomatoes, feta, mint and arugula. Toss to combine. Taste and adjust seasoning.

    Recipe Notes

    1. You can prepare the quinoa, dressing and chop all the veggies 1 day ahead of time.
    2. We enjoyed eating this both warm straight after making the quinoa, or after the quinoa has been completely cooled. Either way works, and just depends on your preference.
    Loading nutrition data...
    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Chopped Antipasto Salad with Chicken

    Looking for a flavor-packed dinner that’s going to be a hit? This healthy chopped antipasto salad recipe with chicken is loaded with fresh ingredients and is simple to make! It’s low-carb, paleo-friendly and kind of like eating an Italian sub without the bread (making it gluten-free, too)!

    close up shot of antipasto salad recipe

    Italian Antipasto Salad Recipe with Grilled Chicken

    Let’s talk about what’s in this easy weeknight dinner! To begin, this antipasto salad has the best marinated and grilled chicken. Secondly, this salad has all of the best Italian meats. And finally it has crisp chopped lettuce, fresh veggies and an amazing basil balsamic dressing. Have I sold you yet on eating this salad, or what?! This salad is basically an Italian sub turned into a salad with dinner-worthy chicken added in to make this hearty and delicious. This is to say, this is the perfect salad to bring to potlucks, picnics or cookouts or make it for dinner tonight!

    Italian dressing being poured onto antipasto salad

    What is antipasto salad?

    The word antipasto in Italian specifically refers to a pre-meal course. But in this instance I’m referring to the American style antipasto salad made up of cured meats and veggies. This antipasto salad recipe adds the extra addition of marinated grilled chicken to make it feel a little bit more like dinner. If you want an even easier meal you could skip the chicken and bulk up on the veggies for an even easier no-cook dinner recipe.

    What kind of meats are in it?

    The grilled chicken is the star of this dish along with classic Italian-American deli meats: pepperoni and salami! However, you can add any other Italian meats that you love. Some other great options are prosciutto, capicola or ham!

    Can you make it ahead of time?

    You can assemble everything for this salad about 2-3 days ahead of time, setting the dressing aside until ready to serve! Therefor, this hearty salad is a great meal prep option as well! You can make a big batch and pack some for the work week ahead.

    what is antipasto salad with pepperoni, salami, onions and chicken

    If you like this hearty salad, check out these others:

    Grilled Chicken Chopped Antipasto Salad

    Prep Time 30 min Cook Time 10 min Total Time 0:40

    Ingredients

      Marinated Grilled Chicken

      Everything else

      Basil Balsamic Dressing

      Directions

    • Chop chicken and place into a plastic bag
    • Add all marinade ingredients into the bag, toss, and set in the fridge for 30 minutes or longer
    • While marinating, chop lettuce, roasted red peppers, tomato, salami, pepperoni, and onion
    • Arrange in your dish
    • Remove chicken and heat your grill to medium heat
    • Place chicken on the greased grill for 9-12 minutes, flipping halfway through
    • Remove chicken and add to your salad plate
    • Take the additional 1/2 tbsp of seasoning and sprinkle over salad
    • In a bowl, whisk together dressing ingredients
    • Pour over salad and enjoy
    • Loading nutrition data...
      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

      Strawberry Asparagus Salad with Bacon

      Strawberry Asparagus Salad [gluten-free, paleo-friendly, dairy-free] | Lexi's Clean Kitchen

      Let’s kick the season off with this Strawberry Asparagus Salad! This salad features all the spring veggies we all love, along with bacon and almonds! It’s also paleo-friendly, dairy-free, and grain-free! Omit the honey in the dressing to make this salad Whole30 compliant!

      Asparagus Salad with strawberriesStrawberry Asparagus Salad with Bacon

      Spring produce is back! Asparagus, strawberries, radishes, artichokes… I love this time of year. Just when you think the Winter will last forever, the sun starts coming out, there is less and less need for that heavy jacket, and you’re just about ready to turn the grill on permanently. This springtime salad is bursting with flavor and full of nutrients! Sweet fresh and local strawberries combined with salty bacon, nutty almonds, steamed asparagus and perfectly cooked chicken is the ultimate salad!

      Here’s what’s in it:

      • Asparagus
      • Bacon
      • Strawberries
      • Almonds
      • Olive oil
      • Balsamic vinegar
      • Honey
      • Salt and Pepper
      • Baby Spinach (optional)

      paleo strawberry spinach salad with asparagus

      What to Serve with this Spring Dish

      You can either serve this salad over a bed of baby spinach to make a plant based meal or you can add in grilled or pan-fried chicken to make it a rounded protein-packed meal (even though asparagus is a good source of protein), and ta-da, a perfect Spring meal!

      asparagus salad recipe

      If you like this spring recipe, check out these others:

      Strawberry Asparagus Salad with Bacon & Almonds

      Prep Time 5 min Cook Time 10 min Total Time 0:15 Serves 4

      Ingredients

      • 1 bunch fresh asparagus
      • 4 slices nitrate-free bacon
      • 2 cups fresh strawberries
      • 1/2 cup almonds, chopped
      • Optional: 1 lb grilled chicken breasts
      • Optional: 3 cups fresh spinach

      Strawberry Vinaigrette

      Directions

      1. Steam asparagus for 5 minutes, or until tender and set aside. Sprinkle with sea salt and pepper.
      2. In a medium skillet, cook bacon until crispy. Place on a plate lined with paper towels while you assemble the rest of the ingredients.
      3. Once bacon is done, pour almost all of the bacon fat into a heat-proof bowl or jar and place in the fridge to solidify before disposing of it! Pat chicken dry and season with salt and pepper. Place chicken in the skillet with the small amount of bacon fat. Cook until browned on each side.
      4. Place all of the vinaigrette ingredients into a blender. Blend until well combined.
      5. For serving: Place optional spinach on a serving dish. Top with steamed asparagus, sliced strawberries, almonds, and bacon. Drizzle with dressing and serve with extra dressing on the side!
      Loading nutrition data...
      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

      Tomato Cucumber Salad with Crispy Chickpeas (& Green Yogurt Dressing)

      This Tomato Cucumber Salad with Crispy Cumin Chickpeas & Green Yogurt Dressing is my new favorite cucumber tomato salad to date. This vegetarian cucumber salad is made with fresh tomatoes and cucumbers, easy pickled onions, crunchy cumin roasted chickpeas, and paired with an amazing dairy-free yogurt dressing that is packed with herbs. Made in partnership with Silk Almondmilk Yogurt Alternative.

      Cucumber Tomato Salad

      Cucumber Tomato Salad

      I am excited to partner with Silk today for this recipe. We absolutely love using Silk Almondmilk Yogurt Alternative in our recipes! It’s creamy and mimics traditional yogurt perfectly, especially for yogurt dressing! There are five delicious flavors in single-serve cups which have 5-6g protein from California almonds. They also now have NEW Almondmilk 24oz tubs (Plain & Vanilla) which are great for a variety of occasions. All these products have 7-8g protein from California almonds and offer a smooth, creamy texture!

      Dairy Free Yogurt Salad Dressing Recipe

      How do you make a tomato cucumber salad

      This salad is:

      • Flavorful
      • Fresh
      • Packed with a crunch
      • Nutritious
      • Great for a party

      How do you make a tomato cucumber salad ingredients

      Use Silk’s store locator to find Silk Almond Dairy Free Yogurt Alternative in your area, and visit https://silk.com/spoonfulofsilk for a coupon!

      Dairy Free Yogurt Salad Dressing

      How do you make crispy chickpeas:

      1. Pre-heat oven to 350 degrees. Line rimmed baking sheet with parchment paper.
      2. Drain and rinse chickpeas really well. Pour on to clean kitchen towel and rub chickpeas dry. The skins will start to loosen.
      3. Place dried chickpeas in large bowl leaving behind any skins. Add 1 tablespoon oil, salt and pepper and toss to coat. Place chickpeas on baking sheet and bake for 40 minutes.
      4. Place chickpeas back in bowl and toss to coat with remaining 1 tablespoon oil, cumin, garlic powder and lemon zest. Place back on baking sheet and continue baking for 5 minutes.  Let cool.

      Tomato Cucumber Salad with Crispy Roasted Chickpeas

      If you like this salad recipe, you’ll also love these fresh salads:

      Tomato and Cucumber Salad with Crispy Chickpeas and Green Yogurt Dressing

      Prep Time 00:20 Cook Time 00:45 Total Time 1:05 Yields 4

      Ingredients

      For Crispy Chickpeas

      • 2-15oz cans chickpeas
      • 2 tablespoon oil, divided
      • 1 teaspoon salt
      • 1/2 teaspoon ground black pepper
      • 1 teaspoon cumin
      • 1 teaspoon garlic powder
      • Zest from 1 lemon

      For Quick Pickled Red Onion

      For Green Yogurt Dressing

      • 1 1/2 cup Silk Almond Milk Plain Yogurt
      • 3 garlic cloves
      • 1/4 cup cilantro
      • 1/4 cup dill
      • 1/4 cup parsley
      • 2 scallions, roughly chopped
      • 1 tablespoon lemon juice
      • 1 teaspoon lemon zest
      • 1/2 teaspoon salt
      • 1/2 teaspoon pepper
      • 1/4 teaspoon cumin
      • 1/2 teaspoon garlic powder

      For Base Salad

      • 3 tomatoes, rough chopped
      • 1/2 large english cucumber or 1 cucumber, sliced
      • 1 cup roasted red pepper, rough chopped
      • 1 cup pickled red onion or pepperoncini (see notes)
      • 1 scallion, sliced
      • 1 cup feta (optional)

      Directions

      Make chickpeas: 

      1. Pre-heat oven to 350 degrees. Line rimmed baking sheet with parchment paper.
      2. Drain and rinse chickpeas really well. Pour on to clean kitchen towel and rub chickpeas dry. The skins will start to loosen.
      3. Place dried chickpeas in large bowl leaving behind any skins. Add 1 tablespoon oil, salt and pepper and toss to coat. Place chickpeas on baking sheet and bake for 40 minutes.
      4. Place chickpeas back in bowl and toss to coat with remaining 1 tablespoon oil, cumin, garlic powder and lemon zest. Place back on baking sheet and continue baking for 5 minutes. 
      5. Let cool.

      Make Quick-Pickled Red Onion:

      1. Put 2 cups water in medium sauce pan and bring to boil.
      2. Place 3/4 cup vinegar, 1/4 cup water, salt, honey and peppercorns in mason jar.
      3. Once water has boiled, turn off heat and place in onion slices. Leave in hot water for 1 minute.
      4. Drain and using tongs place blanched onions inside mason jar.
      5. Place in refrigerator to cool at least 30 minutes.

      Make Dressing:

      1. Place all ingredients in a blender and blend until dressing just starts to tint green.

      Assemble Salad: 

      1. Toss tomato, cucumber, roasted peppers, scallions, optional feta and 1 cup pickled onions and season to taste with sea salt and ground pepper.
      2. Add 1/3 cup of dressing and toss.
      3. When ready to serve top with crispy chickpeas.

      Recipe Notes

      1. This salad taste phenomenal with the pickled red onion, but if you preferred to skip this step you can swap it out with pepperoncini.
      2. This salad is best served the day it is made, but if you prefer to make ahead for meal prep keep the chickpeas separate and add when ready to serve only to ensure crispness.
      3. Crispy chickpeas will keep for 5 days at room temperature in a sealed jar.
      Loading nutrition data...
      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

      This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

      Loaded Chicken Salad: Four Ways

      Loaded Chicken Salad: Four Ways | Lexi's Clean Kitchen

      This Loaded Chicken Salad Four Ways makes for the perfect customizable lunch! Make a big batch at the beginning of the week and enjoy it all week long in sandwiches, as a back-to-school snack on celery sticks, in a lettuce wrap, or in a salad! Made in partnership with Nuts.com!

      Loaded Chicken Salad | Lexi's Clean Kitchen

      This Chicken Salad is filled with some of my favorite lunch flavors:

      Perfectly seasoned baked (or boiled) chicken

      Fresh chopped scallions

      Crisp red grapes

      Sweet royal raisins

      Chopped walnuts, or nuts of choice

      & crispy, smoky bacon

      It seriously doesn’t get much better than that!

      Loaded Chicken Salad | Lexi's Clean Kitchen

      I am so excited to partner with my friends at Nuts.com to bring you today’s recipe. This chicken salad is packed with nuts of choice, and my favorite, royal raisins! I simply can’t get over how customizable and delicious this lunch recipe is.

      Loaded Chicken Salad | Lexi's Clean Kitchen

      Looking for a great back-to-school snack for when the kiddos get home? Serve this on celery sticks for a protein-packed snack.

      Loaded Chicken Salad Celery Logs | Lexi's Clean Kitchen

      If you are looking for a low-carb Whole30 compliant lunch option, make it a lettuce wrap!

      Loaded Chicken Salad Lettuce Wraps | Lexi's Clean Kitchen

      Are you more of a salad person? Create a salad with this Chicken Salad by serving it over greens with your favorite salad fixings!

      Loaded Chicken Salad | Lexi's Clean Kitchen

      More of a sandwich person? Add this to your favorite bread with some extra add-ins such as tomatoes and avocado for an ultimate protein packed sandwich to keep you full and energized all day long!

      Loaded Chicken Salad Sandwich | Lexi's Clean Kitchen

      Loaded Chicken Salad

      Prep Time 10 minutes Cook Time 15 minutes Total Time 0:25 Serves 4

      Ingredients

        Chicken Salad

        • 1 pound boneless, skinless chicken breasts, cooked and diced
        • 1/4 cup red grapes, sliced
        • 1/4 cup royal raisins, roughly chopped
        • 1/4 cup walnuts, or another nut of choice
        • 1/4 cup scallions, thinly sliced
        • 1/2 red onion, diced
        • 1/3 cup good quality mayonnaise
        • 1 tablespoon dijon mustard, more to taste
        • 1/2 teaspoon sea salt, more to taste
        • 1/2 teaspoon black pepper, more to taste
        • optional: 1/4 cup bacon, roughly chopped

        Chicken Salad Celery Sticks

        • 12 celery ribs, cleaned and sliced in half or thirds depending on size

        Chicken Salad Sandwich

        Lettuce Wraps

        Chicken Salad Over Salad

        Directions

        1. Place all of the chicken salad ingredients in a large mixing bowl.
        2. Mix until well combined. Taste and adjust seasoning, mayonnaise, and dijon mustard as needed.
        3. Serve as celery sticks, in a lettuce wrap, on top of a salad, or as a sandwich!

        Recipe Notes

        *Store in your refrigerator for 3-5 days!

        *You can sub the mayo for 1/3 cup Greek yogurt if desired!

         

        Loading nutrition data...
        There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

        This post is sponsored by Nuts.com. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!