Servings: 4
Grilled chicken breasts, summer squash, and baby arugula meet a spicy lime-cilantro dressing in this fresh take on chicken salad.
Ingredients
- 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
Preparation
-
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.
Ingredient Spotlight
-
IN THIS RECIPEGarlic
-
IN THIS RECIPECanola Oil
-
IN THIS RECIPELimes
-
FEATUREDShishito Peppers
Reviews
Rate or Review
Reviews (5 reviews)
-
Krispie | 07/04/2018This was a super easy salad - great for weeknights. It had a nice flavor but didn’t knock our socks off. I will make it again but will wait a while.
-
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!
What We're Cooking Now
-
Collection17 Ideas for Sunday Grilling
-
CollectionFresh Corn Fast
-
Collection
Summer Gazpacho
-
![]()
CollectionThe Best Culinary Mashups
-
![]()
CollectionChopped Salads, Summer's Perfect Meal
-
![]()
CollectionOur 12 Best Summer Watermelon Recipes
-
![]()
CollectionA Dozen Desserts Inspired By Country Fairs
Double Check
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?You must be a Fine Cooking subscriber to access this feature.
Or learn more
Already a subscriber?
Log in
Write a Review