Warm Grilled Vegetable and Lime Chicken Salad

By Erika on April 24th, 2013 / / 10 Comments

 

This Warm Grilled Vegetable and Lime 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!

Yield: 4 salads

Warm Grilled Vegetable and Lime Chicken Salad

Warm Grilled Vegetable and Lime Chicken Salad

Ingredients

  • 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

*For Salad:*

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Put salad on plates and garnish with the extra green onions and asparagus, sliced avocados, dill and limes.

 

 

 

 

show comments 10 responses

  • Amy says:

    Looks Delicious!!! I’m coming over for dinner!!!

  • Jenn says:

    I am going to try this one tomorrow, it looks amazing!

  • Hillary says:

    This is right up my alley, looks so good. Is it warm when you serve it?

  • Candace says:

    When I am hungry this is a great place to look for tonights menu. I am always looking for something new and fresh to serve my honey for dinner. I find so many great ideas here!!
    Thanks for Sharing!!

  • Dawn says:

    Can’t wait to make this… Looks amazing!

  • Carrie says:

    This is so colorful ad delicious looking. Can’t wait to try.

  • Beth says:

    What an interesting salad, warm, huh? I bet the avocados and grilled veggies mix up with the dressing beautifully.

  • Sounds delicious and what a gorgeous meal!

  • Konnect PR says:

    Perfect for lunch! Anything with avocados wins us over.

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