This salad is light and delicious and perfect all by itself.
3 large clove garlic, mashed to a paste with 1/2 tsp. kosher salt
3/4 cup oil (I use light olive)
1/4 cup fresh lime juice and 2 tsp. finely grated zest from 1 lime
1/4 cup chopped fresh cilantro leaves and tender stems
1 1/2 TBSP. fresh, finely grated peeled ginger (I use the paste)
1 TBSP. finally chopped jalapeno (optional)
1 tsp. sugar
kosher salt to taste
2 yellow squash
boneless skinless chicken breasts halves, pounded to an even thickness
freshly ground black pepper, to taste
Directions: Put the garlic paste, oil, lime juice and zest, cilantro, ginger, sugar, jalapeno and 1 tsp. salt in a small jar with a lid. Shake to emulsify.
Put the squash and chicken in a ziploc bag with 1/2 cup of the vinaigrette, and toss to coat. Grill on both sides in a vegetable tray for the grill, until the squash is barely tender. and the chicken is just cooked through, 4 to 6 minutes. Transfer to a cutting board and let cool briefly. Meanwhile, toss the arugula in a large bowl with 1/4 cup of the vinaigrette and season with a pinch of salt and pepper. Divide among 4 plates. Cut the squash and chicken into bit size pieces. Put them in the bowl and toss with the remaining vinaigrette and salt and pepper to taste.