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Grilled Chicken and Vegetable Salad
Servings:
4
Prep Time: 10 minutes
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Foster Farms Recipe by Foster Farms Chef Mark Tadros
Prep Time: 10 minutes
User Rating:
Read User Reviews
Print: 3x5, 4x6, full page
Foster Farms Recipe by Foster Farms Chef Mark Tadros
INGREDIENTS
1 large yellow squash, sliced length-wise
1 portabella mushroom, stem and gills removed
1 red bell pepper, stem and seeds removed
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper
1 teaspoon fresh garlic, minced
3 tablespoons light olive oil
Salad:
1 package Foster Farms Grilled Chicken Breast Strips
2 cups baby salad mix
Dressing:
2 tablespoons light olive oil
1 tablespoon balsamic vinegar
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DIRECTIONS
1. Preheat grill on medium-high heat. 2. Mix vegetables with oil, garlic, Kosher salt, and black pepper. Grill on medium-high heat for 5 minutes, turn vegetables over, and cook for another 5 minutes. 3. Remove vegetables from grill and let coolto room temperature. 4. Once cooled, dice the grilled vegetables and place in a mixing bowl. Add Foster Farms Grilled Chicken Breast Strips, baby salad mix, oil and balsamic vinegar and mix well.NUTRITIONAL INFO
MEAL TYPE
| Appetizer | |
| Asian | |
| Barbeque | |
| Dessert | |
| Kid Friendly | |
| Low Fat | |
| Main Dish | |
| Mexican | |
| Salad | |
| Sandwich | |
| Side Dish | |
| Soup or Stew |