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LOCATION: Recipes >> Salad Recipes >> Chicken 27

Print this Recipe    Chicken 27

GRILLED CHICKEN SALAD
Makes 4 servings.

1 recipe Sun-Dried Tomato Vinaigrette
1 zucchini, sliced lengthwise
1 summer squash, sliced lengthwise
3 red onions, cut into 1/2-inch slices
2 red bell peppers, cored and cut into quarters
1 eggplant, unpeeled, sliced lengthwise
1/4 cup olive oil
Salt and pepper, to taste
2 teaspoons chopped garlic
4 chicken cutlets, 6 ounces each
1 head Romaine lettuce, washed and chopped into bite-size pieces

Prepare Sun-Dried Vinaigrette. Refrigerate.

Brush vegetables with oil as needed. Season with salt and pepper.
Grill vegetables over medium-hot fire for 4 to 6 minutes on each
side. Set grilled vegetables aside, keep warin.

After grilling the vegetables, combine the remainder of the oil
with the garlic. Brush mixture over chicken cutlets. Place cutlets
on medium-hot grill for 5 minutes on each side. Remove chicken
from grill; cut into strips about 1-inch wide.

Arrange lettuce on four serving plates. Place chicken strips and
grilled vegetables on top of lettuce. Top chicken with vinaigrette.

For the sun-dried tomato vinaigrette: In a blender or food processor,
combine 2 ounces sun-dried tomatoes, soaked in hot water, then
drained; 2 tablespoons chopped garlic; and 1 1/2 cups olive oil.
Puree until smooth. Refrigerate. Any leftover vinaigrette will
keep for two weeks in the refrigerator.

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