Monday, June 27, 2011

Grilled Squash and Chicken Salad

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 zucchini
2 yellow squash
boneless skinless chicken breasts halves, pounded to an even thickness
baby arugula
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.


Adelina Priddis said...

This looks like a perfect summer meal!

Cozy in Texas said...

Looks delicious.