Summer Garden Salad with Chicken

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.
  • Prep Time 15 minutes
  • Cook Time 0 minutes
  • Serves 6
  • Calories 440
  • Calories 440
  • Total Fat 32 g
  • Cholesterol 85 mg
  • Sodium 590 mg
  • Total Carbohydrate 12 g
  • Protein 29 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.
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  • 22 ounces , 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 zucchini
  • 1 yellow squash
  • 2 carrots
  • 1 cherry tomatoes, 1 pint
  • 1/2 cup Parmesan cheese, shaved
  • 1/4 cup croutons

Cooking Instructions

  1. 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.
  2. 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. 
  3. Place marinated chicken and vegetable mixture in a bowl and top with cheese and croutons. 
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