Grilled chicken breasts, summer squash, and baby arugula meet a spicy lime-cilantro dressing in this fresh take on chicken salad.
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.
Grilled Peaches with Raspberry Butter and Cookie Crumbs are a perfect finish for this salad.
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My husband fixed this recipe and we loved it. It had a really great flavor and by adding a little bit more arugula, there was enough leftover for me to take to lunch. He agreed that there was more prep activity than he desired but I suggested he enlist our daughter next time to help ease the burden!
This was a bit more work than I was looking for on a busy weeknight (a lot of chopping), but it was delicious in the end so I can't complain. I broiled the chicken and squash, which was ok. I think it would have been even better on the grill. The dressing/marinade is really zesty and delicious. It would be good with chicken thighs too.
This 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.
I made it for dinner. It was super light and fresh.
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