GRILLED VEGGIE AND CHICKEN (OR NOT) SALAD

Though this salad is right up my alley, I wasn’t sure how well it would be received by my guys since a wide variety of veggies dominates its landscape, but the consensus was positive (yes, some veggies were scooted aside for me to pick at later). Want to go vegetarian all the way? Ditch the chicken.

4 cups romaine lettuce, chopped

2 cups baby spinach

3/4 lb asparagus, cut into 1″ pieces (tough ends trimmed)

1 cup frozen corn, thawed

1 cup chopped, sun-dried tomatoes in olive oil, drained (NOTE: reserve oil for grilling)

1/2 cup matchstick carrots

1/2 red bell pepper, chopped

1/2 yellow bell pepper, chopped

3 cups store-bought deli-roasted chicken, chopped

3/4 cup croutons

1 avocado, peeled, pitted, and sliced thin

1) Divide romaine lettuce between 4 plates; divide spinach between plates; set aside

2) In large bowl, combine: asparagus, corn, sun-dried tomatoes, carrots, and red and yellow bell peppers

3) To large grill pan over medium-high heat, add 2 tbsp reserved olive oil (from sun-dried tomatoes); spoon veggies into grill pan (you may have to do this in 2 batches for even cooking); grill 4-5 minutes; remove from heat and let cool 5 minutes

4) Scatter chicken pieces over romaine and spinach, followed by warm grilled veggies, croutons, and avocado; serve iwth dressing of your choice and enjoy a wonderfully tasty meal

Servings: 4

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 06/12/12.

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