This salad takes a little prep work, but it sure is worth it! Every time I make it people ask me for the recipe! It’s filling enough to be an entree, even for dinner. It can also be made without chicken as a great salad with fish or steak. Enjoy!
Makes 4 salads
2 boneless, skinless chicken breast halves
For Lime Vinaigrette Marinade:
1/4 cup fresh lime juice (about 2-3 limes)
3 tablespoons champagne or apple cider vinegar
1/2 teaspoon kosher or sea salt
2 teaspoons sugar
1/2 cup canola oil
2 teaspoons dijon mustard
Dressing for Salad:
1/2 cup extra virgin olive oil
1/4 cup champagne vinegar
4 limes, juiced
1 Tablespoon Dijon mustard
2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons crushed basil
2 teaspoons crushed oregano
1 bunch asparagus
1 bunch green onions
3 medium zucchini, cut into 6 long strips
3 ears corn
1 head green leaf lettuce, chopped
3 vine-ripened tomatoes (or heirlooms), chopped
3 avocados (2 of them cut into 1/2 inch chunks, and the 3rd slice d for garnish)
8 Dill sprigs for garnish
Lime squeezes for garnish
Tenderize chicken by pounding with a tenderizer. Mix ingredients for lime vinaigrette and pour over chicken to marinate for at least 10 minutes (up to an hour) in refrigerator.
Make the dressing for the salad and pour a small amount (about 1/4 cup) over asparagus, zucchini and green onions and let sit for about 10 minutes. Put the rest of the dressing aside.
Grill chicken over medium to medium-high heat for about 8-10 minutes on each side until cooked through. Remove from grill and cover with foil. Let sit for 5 minutes.
Grill asparagus, zucchini and corn at the same time (except tomatoes and avocados) about 15 minutes until tender, add green onions toward the end and grill 2 minutes per side.
Chop chicken into 1-2 inch chunks. Cut corn kernels off cobs. Chop other grilled vegetables into small bite-size pieces for the salad. Leave a few full-sized pieces of asparagus and green onions for garnish on the side of plates.
While chicken and vegetables are still warm, mix chopped vegetables with lettuce and chopped avocados. Add desired amount of dressing. Top with tomatoes and chicken.
Put salad on plates and garnish with the extra green onions and asparagus, sliced avocados, dill and limes.