Grilled Garlic Chicken Salad

45 min
15 min
4 servings

INGREDIENTS:

• MARINADE
• 1/2 cup Crisco® Pure Canola Oil
• 1/2 cup white wine vinegar
• 2 teaspoons bottled minced garlic
• VEGETABLES AND CHICKEN
• 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 breasts, pounded to 1/2-inch thickness
• Salt and pepper, to taste
• 6 slices French bread
• Crisco® Original No-Stick Cooking Spray
• DRESSING
• 1/3 cup Crisco® Pure Canola Oil
• 1/3 cup white wine vinegar
• 1 tablespoon Dijon mustard
• 3 tablespoons fine grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• SALAD
• 8 cups mixed salad greens
• 2 tomatoes, sliced
• 4 green onions, thinly sliced
• 1/2 cup sliced kalamata olives
• 1/2 cup freshly grated Parmesan cheese

PREPARATION DIRECTIONS:

1. 1.
   WHISK together marinade ingredients in shallow dish. Add vegetables and chicken; generously sprinkle both sides of chicken and vegetables with salt and pepper. Turn to coat. Marinate, covered, 30 minutes in refrigerator, turning occasionally.


2. 2.
   SPRAY both sides of bread slices generously with no-stick cooking spray; generously season both sides with salt and pepper. Spray unheated grill grate with no-stick cooking spray. Heat grill to medium-high heat.


3. 3.
   WHISK together oil, vinegar, mustard, Parmesan cheese, salt and pepper in small bowl; set aside. Grill chicken about 5 minutes per side, vegetables about 3 minutes per side and bread slices about 1 1/2 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.


4. 4.
   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.