Grilled Chicken Salad

grilled-chicken-salad1Here in Virginia (and I know in Michigan too), we’ve been TOTALLY spoiled by a lack of winter this year. Snow never accumulated more than a couple inches and was always gone by the time I had to go outside. I only remember stepping outside and going “WOW it’s cold!” once or twice. I never had to scrape off my car. It was lovely.

As nice as that was, though, starting just last week it’s gotten consistently warm enough to get outside and grill (and sit on the porch and not do my work). I’ve been loving every second of it. I even dusted off the bike and rode to class yesterday instead of driving – it felt great.

grilled-chicken-salad2For my first grillin’ of the season, I decided to just do some simple chicken & veg and throw everything on top of some lettuce. Yummy. I forget how wonderful grilled everything is. The char from the grates & the little bit of smokiness gives anything extra tastiness. Beer even tastes better when you’re grilling. Serious.

For this salad, I just picked up some stuff that I thought would grill well. You can really use any veggies you want. I also threw in some fresh carrots & radishes because I had them sitting in the fridge. The key here is to let the veggies grill long enough that they’ve got a good amount of char on top & bottom. That’s where all the flavor is.

Anybody else bust out the grill yet? What’d ya make?

Grilled Chicken Salad
Serves: 4
  • 2 boneless, skinless chicken breasts
  • 1 red bell pepper, halved lengthwise, seeds & stem removed
  • 1 zucchini, halved lengthwise
  • 1 tomato
  • 1 large head romaine lettuce (or other sturdy, crunchy lettuce)
  • 3-4 carrots, trimmed & sliced
  • a handful of radishes, trimmed & sliced
  • a couple oz mozzarella cheese, cut into small chunks
  • salt & pepper
  • olive oil & balsamic vinegar (or dressing of choice)
  1. Season the chicken on all sides with a good amount of salt & pepper
  2. Grill the chicken, pepper, zucchini & tomato over moderate heat until the chicken is cooked through and the veggies are nice & charry, 20-30 minutes
  3. Throw everything in bowls, top with a sprinkle of salt & pepper and a drizzle of olive oil & balsamic vinegar
  4. Enjoy! Preferably on a porch. With a cool beverage.

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