recipes articles & more

Win Steven Raichlen’s Must-Have Grilling Tools
How to Make Chocolate Soufflés
Ingenious Kitchen Tips
Tour Steven Raichlen's Kitchens
How to Roll a Roulade Cake
10-Minute Strawberry Recipes
Strawberry Mojito
Recipes Dads Love
How to Make Barbecued Chicken
Quiche Recipe: Create Your Own

Print It| Add to Favorites| | Pin It

grilled-chicken-summer-squash-salad recipe

Healthy: Our criteria for healthy recipes include (per serving): less than 550 calories for dinner; 5 g or less saturated fat; sodium mg less than the total calorie count; cholesterol 300 mg or less; minimal added sweeteners.
Recipes that fall squarely within these criteria are marked with a green icon; those that are slightly outside them for one nutrient get a yellow icon.

Grilled Chicken and Summer Squash Salad

by Allison Ehri Kreitler

read reviews (2)

Grilled chicken breasts, summer squash, and baby arugula meet a spicy lime-cilantro dressing in this fresh take on chicken salad. Serves 4

Get a quick and delicious recipe every day with our FREE Make it Tonight newsletter Make it Tonight Recipe

garlic canola oil limes more more

1 large clove garlic, mashed to a paste with 1/2 tsp. kosher salt
3/4 cup canola oil
1/4 cup fresh lime juice and 2 tsp. finely grated zest (from 1 lime)
1/4 cup chopped fresh cilantro leaves and tender stems
1-1/2 Tbs. finely grated peeled fresh ginger
1 Tbs. finely chopped jalapeño (seeded if you like; about 1/2 a jalapeño)
1 tsp. granulated sugar
Kosher salt
1-1/2 to 1-3/4 lb. mixed summer squash, such as zucchini, yellow zucchini, and yellow squash, sliced 3/4 inch thick on an extreme angle (about 3 medium)
1-1/2 lb. boneless, skinless chicken breast halves, pounded to an even thickness
5 oz. baby arugula
Freshly ground black pepper

Prepare a medium-high gas or charcoal grill fire.

Put the garlic paste, oil, lime juice and zest, cilantro, ginger, jalapeño, sugar, and 1 tsp. salt in a small jar with a lid. Shake to emulsify. Put the squash and chicken on a rimmed baking sheet, drizzle with 1/2 cup of the vinaigrette, and toss to coat. Grill on both sides until the squash is barely tender and the chicken is just cooked through, 4 to 6 minutes total. Transfer to a cutting board and let cool briefly.

Meanwhile, toss the arugula in a large bowl with 1/4 cup of the vinaigrette and season with a pinch of salt and pepper. Divide among 4 plates.

Cut the squash and chicken into bite-size pieces. Put them in the bowl and toss with the remaining vinaigrette and salt and pepper to taste. Use a slotted spoon to divide the mixture among the plates.

Serving Suggestions

Grilled Peaches with Raspberry Butter and Cookie Crumbs are a perfect finish for this salad.

nutrition information (per serving):
Calories (kcal): 600; Fat (g): 47; Fat Calories (kcal): 410; Saturated Fat (g): 4.5; Protein (g): 37; Monounsaturated Fat (g): 28; Carbohydrates (g): 10; Polyunsaturated Fat (g): 13; Sodium (mg): 520; Cholesterol (mg): 95; Fiber (g): 3;

photo: Scott Phillips

From Fine Cooking 111 , pp. 73

May 5, 2011

user reviews

Rate this Recipe

by Bonjamaste, 7/2/2011This gets 5 stars if you add a good vinegar to the dressing. I embellished with TJ's Orange Muscat Champagne vinegar. All the rest of the ingredients are wonderful together.