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September 02, 2006

Grilled Garlic Chicken Salad

GRILLED GARLIC CHICKEN SALAD

Marinade:
1/2 cup Crisco® Simple Measures? Oil
1/2 cup white wine vinegar
2 teaspoons bottled minced garlic

Main:
2 zucchini, cut in half lengthwise
2 summer squash, cut in half lengthwise
1 red bell pepper cut in half, seeds and ribs removed
4 boneless, skinless chicken breast halves, pounded to 1/2-inch
thickness
6 slices French bread
CRISCO No-Stick Cooking Spray

Dressing:
1/3 cup Crisco® Simple Measures? Oil
1/3 cup white wine vinegar
1 tablespoon Dijon mustard
3 tablespoons finely grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper

Salad:
8 cups mixed salad greens
2 tomatoes, sliced
1/2 cup sliced kalamata olives
4 green onions, thinly sliced
1/2 cup freshly grated Parmesan cheese
In a shallow dish, whisk together marinade ingredients. Add
vegetables and chicken; generously sprinkle both sides of
chicken and vegetables with salt and pepper. Turn to coat.
Marinate 30 minutes, turning occasionally. Generously spray both
sides of bread slices with Crisco No Stick Cooking Spray;
generously season both sides with salt and pepper. Meanwhile,
spray unheated grill with Crisco No Stick Cooking Spray. Heat
grill to medium-high heat.
In a small bowl, whisk together Crisco Simple Measures Oil,
vinegar, mustard, Parmesan cheese and salt and pepper; set
aside. Grill chicken about 5 minutes per side, vegetables about
3 minutes per side and bread slices about 1 ½ minutes per side.
Remove to a cutting board. When cool enough to handle, chop the
vegetables, cut the bread into large chunks and slice the
chicken breasts.
Toss salad greens, tomatoes, green onions and olives with
dressing. Add grilled vegetables and bread; toss to coat. Divide
between 4 plates. Top each plate with a sliced chicken breast.
Garnish with shaved Parmesan cheese.


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Posted by Willie Crawford at September 2, 2006 07:27 PM

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