Grilled Chicken and Vegetable Basket Salad

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Serves 4 | Prep/Cook Time: 30 Min
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Calories
410
Protein
41g
Sodium
590mg
Sat.Fat
5g
Sugar
11g
INGREDIENTS
1 package 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
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STEP 1: 
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.
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STEP 2: 
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.
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STEP 3: 
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 degrees F. Transfer chicken to the vegetable platter.
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STEP 4: 
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.
Perdue