Walnut Balsamic Glazed Chicken and Grilled Vegetable Salad
Servings: 4
Ingredients
Dressing
- 1 c. balsamic vinegar
- 1 c. olive oil
- ¼ c. honey
- 1 tsp. dijon mustard
- 1 tsp. salt
Salad
- 4 PERDUE® HARVESTLAND® No Antibiotics Ever, 6 oz., Single Lobe, Boneless, Skinless Chicken Breast Filets, Small Bird, Marinated IF, 56541
- 2 medium zucchini — sliced in thick rounds
- 2 medium red bell pepper — sliced
- 2 c. mushrooms — sliced in half
- 8 c. mesclun greens
- 1 c. toasted walnut pieces
Instructions
Instructions for Dressing
Blend all ingredients with an immersion blender. Set aside.
Instructions for Salad
- Mix chicken in a bowl with 2 tablespoons of dressing. Cover and refrigerate for 1 hour.
- Combine zucchini, red bell pepper and mushrooms into a bowl with 2 tablespoons of dressing.
- Cook the dressed vegetables on a preheated grill until fully cooked. Remove and set aside.
- Remove chicken from marinade and place on the grill. Cook until it reaches an internal temperature of 165°F. Remove from the grill and allow to cool to room temperature.
- In a large bowl, add mesclun greens, toasted walnuts, grilled vegetables and toss with 2-4 tablespoons of dressing. Transfer onto serving dish.
- Slice the cooled chicken on a bias and place on top of the salad. Serve.