grilledveggiesalads1

Grilled Veggie & Grilled Chicken Salads with Tomato Vinaigrette
For the chicken
1. 453 g. organic chicken breasts
2. 1 tbsp extra-virgin olive oil
3. 1 tsp rosmary
4. 1 tsp Italian seasoning
5. 1/4 tsp Himalayan sea salt

For the veggies
1. 1 large zucchini
2. 1 yellow squash
3. 1 red pepper
4. 2 cups fresh cherry tomatoes
5. 1 red onion
6. Any other veggies of choice
7. 1 tbsp extra-virgin olive oil
8. 1 tsp Himalayan sea salt

For the Tomato Vinaigrette
1. 1 cup Muir Glen organic diced tomatoes, blended
2. 1 tbsp vinegar
3. 1 tbsp extra virgin olive oil
4. Dash fine Himalayan sea salt
5. Dash ground black pepper
6. 1/2 tsp garlic granules
7. 1/2 tsp onion powder
8. Optional: 1/4 tsp cayenne pepper

Instructions
1. Toss chicken in extra virgin olive oil and spices, set aside
2. Cut veggies and toss in oil and salt, set aside
3. Spray the grill and heat to 350 400 degrees
4. Place the chicken breasts on one side
5. On the other side place a layer of greased tin foil and place the veggies on top
6. Cook for about 7-8 minutes then flip over
7. Cook veggies until desired softness, and cook chicken until fully cooked
8. Make the dressing by combining ingredients in your high-speed blender and blending until smooth
9. Taste and adjust spices as needed
10. Serve with veggies warm or hot over a bed of spinach!

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