Grilled-Chicken Chopped Salad

Grilled-Chicken Chopped Salad
John Kernick
Apple juice, vinegar, and mustard act as a tasty marinade, while grilled zucchini, tomatoes, and onions lend a delicious charred flavor in this summertime salad.

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Serves 4
preparation
25
minutes
cooking
35
minutes

Ingredients

1/4
cup
whole-grain mustard
1/2
cup
apple juice
1/4
cup
white vinegar
1/2
teaspoon
black pepper
1/2
cup
plus 2 tablespoons extra-virgin olive oil
1 1/2
pounds
chicken cutlets
4
small zucchini, cut lengthwise into 1/2-inch-thick slices
4
Roma (plum) tomatoes, cut lengthwise in half
1
large red onion, sliced into 1/2-inch-thick rings
1/2
teaspoon
kosher salt
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.
Kate Merker
July 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 39 %
  • Fat 16 g
  • Sat Fat 3 g
  • Cholesterol 99 mg
  • Sodium 363 mg
  • Carbohydrate 11 g
  • Fiber 2 g
  • Sugar 7 g
  • Protein 41 g
What does this mean? See Nutrition 101.

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