Light summer vegetables like squash, zucchini, and cherry tomatoes are a nice contrast to the heartier Grilled & Ready® diced chicken. Red wine and Dijon-based dressing adds a nice, flavorful acidity.
Summer Garden Salad with Chicken
- Total Fat32 g
- Cholesterol85 mg
- Sodium590 mg
- Total Carbohydrate12 g
- Protein29 g
- Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
22 ounces Grilled & Ready® Oven Roasted Diced Chicken Breast, thawed
1/4 cup red wine vinegar
1 clove garlic, minced
1 teaspoon Dijon mustard
3/4 cup olive oil
1 salt and pepper, to taste
1 yellow squash
1 cherry tomatoes, 1 pint
1/2 cup Parmesan cheese, shaved
1/4 cup croutons
- In a large bowl whisk together vinegar, garlic and mustard. Slowly pour in oil while gently whisking. Season with salt and pepper and set aside.
- Using a vegetable peeler, shave the zucchini, yellow squash and carrots into thin ribbons. Place in a large bowl. Add tomatoes and Grilled & Ready® chicken. Toss with vinaigrette. Set aside for 5 minutes.
- Place marinated chicken and vegetable mixture in a bowl and top with cheese and croutons.