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Chef Don's
Favorite Salads and Dressing Recipes
Grilled Chicken & Vegetable Salad
Serves 4
4 Boneless skinless Chicken Breasts
16 Asparagus Spears
12 oz Carrots, peeled and trimmed
8 oz. Fennel
4 cups Spring Mix
1/4 cup Pine Nuts
2 oz. Parmesan Cheese, shaved
1/2 cup Olive Oil
1 Tbsp. Garlic, minced
2 Tbsp. Lemon Juice
1/4 cup White Wine
1 Tbsp. Thyme
Salt and Pepper to taste
Preheat your grill to medium hot. Mix together
The oil, juice, garlic and spices and split between 2 bowls. Place the
chicken in one bowl and the vegetables in the other. Marinate for 1/2
hour. Place the chicken on the grill and cook for 5 minutes. Give the
chicken a 1/4 turn and grill for another 5 minutes. Turn the chicken
over and add the vegetables to the grill. Grill for 5 minutes. Give the
chicken a 1/4 turn and turn the vegetables. Split the greens between 4
plates. When the chicken and vegetables have cooked remove from the
grill. Slice the breasts and arrange on each plate. Arrange the
vegetables on each plate. Sprinkle with the pine nuts and shaved
cheese. Drizzle with dressing and serve.
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