Grilled Chicken Summer Salad
Grilled Chicken Summer Salad is an moderately easy dinner. Made with 4 medium potatoes (1 1/3 lb.), 1/3 lb. green beans, halved, trimmed and blanched, 1/4 c. chopped red onion, halved cherry tomatoes for garnish and 1/2 lb. mushrooms, halved, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
In covered saucepan, cook potatoes in about 2 inches boiling water until tender (20 to 25 minutes).
Drain and cool potatoes. Cut in 3/4-inch slices.
Place potatoes, mushrooms and beans in a large, shallow dish.
Pour 2/3 cup vinaigrette over to coat completely.
Cover.
Let stand at least 15 minutes.
Add chicken to the remaining vinaigrette in bowl.
Cover and let stand 15 minutes.
Remove chicken.
Grill or broil about 8 minutes, until juices run clear, turning once.
π· Perfect Pairings
Complete your meal with these
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