Grilled Vegetable and Chicken Salad

Name: Grilled Vegetable and Chicken Salad
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 4 serving(s)
Ingredients: 1 lb (450 g) boneless, skinless chicken thighs; 1 tbsp (15 ml) lemon juice; 4 zucchini; 2 bell peppers; 2 onions, cut into 1/2 inch (1 cm) thick rounds; 2 tbsp (30 ml) olive oil; 4 bocconcini, each cut into 8 pieces; 4 cups (100 g) arugula; 1/4 cup (40 g) roasted pumpkin seeds; 1/4 cup (30 g) Parmesan cheese shavings (optional); 6 tbsp (90 ml) mayonnaise; 2 tbsp (30 ml) pesto; 1 tbsp (15 ml) lemon juice

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Preparation 30 min
Cooking 12 min
Cooling 30 min
Servings 4

Looking for an easy lunch recipe? This salad eats like a meal, and is a perfect lunch idea for the office during the week!

Sans gluten

Ingredients

Salad
- 1 lb (450 g) boneless, skinless chicken thighs
- 1 tbsp (15 ml) lemon juice
- 4 zucchini
- 2 bell peppers
- 2 onions, cut into 1/2 inch (1 cm) thick rounds
- 2 tbsp (30 ml) olive oil
- 4 bocconcini, each cut into 8 pieces
- 4 cups (100 g) arugula
- 1/4 cup (40 g) roasted pumpkin seeds
- 1/4 cup (30 g) Parmesan cheese shavings (optional)
Pesto Mayonnaise
- 6 tbsp (90 ml) mayonnaise
- 2 tbsp (30 ml) pesto
- 1 tbsp (15 ml) lemon juice

Preparation

Salad
- On a plate, drizzle the chicken with the lemon juice. Season with salt and pepper. Drizzle lightly with oil. Let marinate while you prepare the vegetables.
- Preheat the grill, setting the burners to high. Oil the grate.
- On a work surface, using a mandoline, slice 2 zucchini into strips 1/8 inch (3 mm) thick. Using a spiralizer, cut the remaining 2 zucchini into thin spirals. Set aside the zucchini spirals until ready to serve.
- On a large plate, drizzle the zucchini strips, bell peppers and onions with the oil. Season with salt and pepper.
- Grill the chicken for 4 minutes on each side or until cooked through. Let cool completely. Thinly slice.
- At the same time, grill the bell peppers on all sides until charred. Place in an airtight container and let cool for 30 minutes. Remove the skin, ribs and seeds. Slice into strips. Pat dry with paper towel, if necessary.
- Grill the onions and zucchini strips. Set aside on a plate to cool.
Pesto Mayonnaise
- In a bowl, whisk together the mayonnaise, pesto and lemon juice. Season with salt and pepper. Divide the mayonnaise into four small jars and seal the jars.
- Add a layer of raw zucchini spirals, then chicken, grilled vegetables, bocconcini, arugula, pumpkin seeds and Parmesan, if desired. Seal the jars.

Note from Ricardo

Using store-bought grilled vegetables will shorten your prep time.

Personal Note

RICARDO Spiralizer

39.99 $

The spiralizer creates pretty ribbons out of zucchinis, sweet potatoes or apples. Slices thicker or thinner juliennes with the three blade options. Its non-slip feet and downward angle are ergonomic.

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Grilled Vegetable and Chicken Salad

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