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Grilled Chicken and Summer Squash Salad

Featured in our Backyard BBQ Guide
Scott Phillips

Servings: 4

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


  • 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

Nutritional Information

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


  • 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.

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


Rate or Review


  • carynhammond | 08/19/2015

    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!

  • sernst | 07/25/2013

    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.

  • Bonjamaste | 07/02/2011

    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.

  • nanobeez | 06/24/2011

    I made it for dinner. It was super light and fresh.

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