Grilled Chicken and Vegetable Summer Salad

A refreshing grilled chicken and salad to enjoy on a hot summer day. It’s simple and easy to make, and the taste is fresh on your palette.

 

Ingredients

¼ cup balsamic vinegar

2 teaspoons Dijon mustard

2 teaspoons honey

2 green onions, thinly sliced

1 ½ teaspoons kosher salt, divided

1 teaspoon freshly ground black pepper, divided

½ cup plus 2 tablespoons olive oil, divided

5 Roma tomatoes, halved lengthwise

2 ears of shucked corn

2 (1/2-inch-thick) red onion slices

Cooking spray

1 pound boneless, skinless chicken breast halves

3 cups baby arugula

1 head Romaine lettuce, sliced into (1/2-inch-thick) strips

1 cup thinly sliced English cucumber

2 cups halved cherry tomatoes or grape tomatoes

½ ripe avocado, cut into thin wedges

⅓ cup small basil leaves

 

Warm up the oven to 300 degrees. In a mixing bowl, combine the first four ingredients and 1/2 teaspoon salt and pepper. In a slow, steady stream, whisk in 1/2 cup oil.

 

 

Combine Roma tomatoes with the remaining 2 tablespoons oil and place on a wire rack set on a baking sheet. 1/2 teaspoon salt should be sprinkled over the tomatoes. Allow to cool for 1 hour, or until tomatoes are slightly browned and skins begin to pull away. Remove the skins from the tomatoes and cut them in half horizontally; discard the skins. Set the grill to high (450° to 500°). Cooking sprays the corn and red onion slices. Position on a grill rack that has been sprayed with cooking spray. Cook for 12 minutes, or until charred, turning once. Take off the grill. Remove kernels from cobs and set aside.

 

 

Season the chicken with the remaining 1/2 teaspoon salt and pepper. Grill the chicken for 12 minutes, turning occasionally, until cooked through; set aside for 5 minutes. Across the grain, thinly slice the chicken.

 

In a large mixing bowl, combine the arugula and lettuce. Toss with 2 tablespoons dressing to coat. Cucumber, cherry tomatoes, red onion, chicken, corn, roasted tomato halves, and avocado should be on top. Serve salad topped with basil leaves and the remainder of the dressing.