13 Oct Grilled Chicken Salad with Vegetables and Blue Cheese
Grilled Chicken Vegetable Salad With Blue Cheese
Grilled Chicken Salad with Vegetables and Blue CheeseThis weeknight meal is good enough for a weekend! Using ingredients creating flavor layers makes the difference between an okay meal and an impressive meal. This salad is jammed with flavor! Grilled vegetables combined with the distinctive, salty blue cheese, marinated grilled chicken, bright, sweet beets, and herb salad mix round out this tasty salad.Weeknight meals shouldn’t be bland! One thing that has always helped me is prepping ingredients ahead. For example, making dressings and marinades in advance makes quick and simple meals. Once you get into a routine, meals come together effortlessly.
- 4 chicken breasts skinless
- 2 Tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1 teaspoon red pepper flakes
- 3 cloves garlic minced
- 2 teaspoon garlic powder
Quick Balsamic Dressing
- 6 Tablespoons olive oil
- 4 Tablespoons balsamic vinegar
- 2 teaspoon dijon mustard
- 2 teaspoon honey
- black pepper freshly ground
- 2 zucchini large
- 1 large yellow sweet onion
- 1 yellow bell pepper Large. Grilled with olive oil and kosher salt
Cut and Set Aside
- 16 oz. heirloom pearl tomatoes
- 1 small bunch fresh basil julienned
- 2-3 scallion green parts only
- 8 ounces Roquefort Blue Cheese
- 1 3.2 ounce jar pickled beets
- 2 bags of mixed herb salad mix
- freshly ground black pepper
- Trim fat from chicken, then place chicken in a gallon bag and evenly flatten chicken breasts using a kitchen mallet. You can remove the tenderloin, but I leave it on. If you don’t have a kitchen mallet, you can use the side of a heavy can from your pantry. In a pinch, I have used the palm of my hand, and it works fine.
- Note: Flattening the chicken breast ensures even cooking and shorter grilling time.
- Mix ingredients in a bag, massaging the marinade into the chicken. Place in a shallow bowl and refrigerate 2 hours before grilling.
- Note: You can marinate the chicken overnight. Marinading chicken in advance yields the best flavor.
- Salad Dressing can be made in advance and stored in the refrigerator. Combine all ingredients into a small food processor mix until you see the dressing emulsify. You will see the elements come together and become thicker. You can also use a whisk to emulsify ingredients in a bowl. Refrigerate salad dressing in a sealed glass jar.
- Note: Emulsification is a process in which two liquid components that don’t ordinarily combine integrate. In this case, it is olive oil and balsamic vinegar.
- Cut tomatoes in half and lightly salt, cut the scallions into 1/4 inch diagonal slices. Stack leaves of basil and roll together like a cigar, then slice into thin ribbon-like strips. (This cut is called Chiffonade)
- Drain beet juice. In this recipe, I used jarred beets to ease quick weeknight meals. Set aside in the refrigerator until you are ready to assemble the salad.
- Cut zucchini ends off and cut zucchini in thirds lengthwise, be sure to keep your fingers and thumb tucked in and cut against your knuckles; season with salt and freshly ground black pepper. Slice onion in 1/2 inch slices, season with kosher salt, add a drizzle of honey, and reserve for grilling.
- Cut the top of the yellow bell pepper and then turn upside down to stabilize the pepper from rolling around. Next, cut down each pepper side, leaving the core and seeds in the pepper center to discard. Rub pepper with olive oil season with kosher salt. Grill halves and cut into 1/2 wide strips.
- Heat grill to 425-450 degrees. Grill marinated chicken on both sides until temperature reaches 165 degrees, about 3-4 minutes on each side or until center is cooked through. Remove from grill and let rest 3-5 minutes, then slice chicken width-wise at an angle. Grill all vegetables simultaneously, turning vegetables as they achieve grill marks.
- Note: You want your vegetables to be grilled and have a little bite to them. (Al dente)
- Assemble your salad by tossing a little Balsamic dressing with Mixed Herb Salad Greens and a pinch of salt and pepper. Lay vegetables, chicken, and the rest of the ingredients on top of your salad finish with freshly ground black pepper and a pinch of salt.
Note: You can add extra pepper, onion, and zucchini to the salads. This salad is very forgiving.
Tried this recipe?Let us know how it was!