This grilled chicken and vegetable basket salad is flavor-packed and requires little prep!
Ingredients
1 pkg PERDUE®FRESH CUTS™ Chicken Breast Strips
1/3 cup red wine vinegar
2 tsp dried oregano
1 tsp stone Ground or Dijon mustard
1 tsp sugar
1/2 tsp salt
1/4 tsp black pepper
2/3 cup olive oil
8 asparagus spears cut into 2-inch pieces
1 pint cherry tomatoes
1 medium zucchini, halved lengthwise and sliced into ½ inch thick rounds
1 medium yellow squash, halved lengthwise and sliced into ½ inch thick rounds
1 medium sweet onion, sliced into rings
1 red bell pepper, sliced into 1-inch thick strips
1/2 cup feta cheese, crumbled
2 tbsp fresh basil, sliced into ribbons
Instructions
- Whisk- In a large measuring cup, whisk together the red wine vinegar, dried oregano, mustard, sugar, salt and black pepper. While continuing to whisk, slowly drizzle in the olive oil until well combined.
- Char- Heat an outdoor grill with a vegetable basket or grill pan to medium high heat. Spoon 4 tablespoons of vinaigrette over the chicken strips and let marinate while grilling the vegetables. Toss the vegetables with 4 tablespoons of the vinaigrette and place in the grill basket. Grill the vegetables until tender and charred, about 6 to 8 minutes. Transfer to a platter and keep warm.
- Grill- Place the chicken strips in the grill basket and grill for 5 to 7 minutes until cooked through. Chicken is done when a meat thermometer inserted in the center reaches 170°F. Transfer chicken to the vegetable platter.
- Serve- Drizzle the remaining vinaigrette over the Grilled Chicken and Vegetables. Sprinkle with feta cheese and fresh basil. Serve warm or room temperature with fresh bread.
