Grilled-Chicken Chopped Salad

0608grilled-chicken-salad
Photo by John Kernick
Grilled-Chicken Chopped Salad 3.8 706 5 1
Rating
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 374 calories
    • Calories 39 calories from fat
    • Fat 16 g
    • Sat Fat 3 g
    • Cholesterol 99 mg
    • Sodium 363 mg
    • Protein 41 g
    • Carbohydrate 11 g
    • Sugar 7 g
    • Fiber 2 g

In a medium bowl, whisk together the mustard, apple juice, vinegar, 2 tablespoons water, 1/4 teaspoon of the pepper, and 1/2 cup of the oil. Transfer 1/2 cup of the mixture to a large resealable plastic bag and refrigerate the rest. Pat the chicken dry with paper towels. Add to the bag, seal, and refrigerate for 20 minutes.Meanwhile, heat grill to medium. Place the zucchini, tomatoes, and onion on a baking sheet. Add the salt and the remaining oil and pepper and toss.Grill the chicken and vegetables, turning occasionally, for about 10 minutes total. Transfer to a cutting board and roughly chop the ingredients.Divide the salad greens among individual bowls and top with the chicken, vegetables, and the reserved dressing.

Ingredients

  1. Check 1/4 cup whole-grain mustard
  2. Check 1/2 cup apple juice
  3. Check 1/4 cup white vinegar
  4. Check 1/2 teaspoon black pepper
  5. Check 1/2 cup plus 2 tablespoons extra-virgin olive oil
  6. Check 1 1/2 pounds chicken cutlets
  7. Check 4 small zucchini, cut lengthwise into 1/2-inch-thick slices
  8. Check 4 Roma (plum) tomatoes, cut lengthwise in half
  9. Check 1 large red onion, sliced into 1/2-inch-thick rings
  10. Check 1/2 teaspoon kosher salt
  11. Check 1 5-ounce bag salad greens

Directions

  1. In a medium bowl, whisk together the mustard, apple juice, vinegar, 2 tablespoons water, 1/4 teaspoon of the pepper, and 1/2 cup of the oil. Transfer 1/2 cup of the mixture to a large resealable plastic bag and refrigerate the rest. Pat the chicken dry with paper towels. Add to the bag, seal, and refrigerate for 20 minutes.
  2. Meanwhile, heat grill to medium. Place the zucchini, tomatoes, and onion on a baking sheet. Add the salt and the remaining oil and pepper and toss.
  3. Grill the chicken and vegetables, turning occasionally, for about 10 minutes total. Transfer to a cutting board and roughly chop the ingredients.
  4. Divide the salad greens among individual bowls and top with the chicken, vegetables, and the reserved dressing.