Grilled Chicken and Vegetable Summer Salad
Salad can be served for both lunch and dinner throughout the year, but there is something extra special when making summer salads, with all that fresh local produce, all the colors, perfect for a hot summer day, cool and refreshing. This "Grilled Chicken and Vegetable Summer Salad," not only looks beautiful, but is sure to please everyone at the table, it can be served as the main dish, or as a side to enjoy.
To start you'll want to preheat the oven to 300 degrees F. To start the salad recipe mix together some balsamic vinegar, dijon mustard, honey, and thinly sliced green onions, then slowly whisk in some olive oil. Next step in the salad recipe is to toss some roma tomatoes in the rest of the olive oil, arrange on a wire rack on a baking sheet, sprinkle with a bit of salt and roast for an hour, or until the tomatoes turn slightly brown, and the skins begin to peel away, let cool, and remove the skins and cut. Next step in the vegetable summer salad recipe is to preheat the grill to high at about 450-500 degrees F. Coat the corn and red onions with cooking spray, along with the grill. Cook the vegetables for about 12 minutes or until charred, remove from grill and cut the kernels from the corn.
Next step in the salad recipe is to sprinkle your chicken with some salt and pepper and grill for 12 minutes or until cooked, slice thinly on the grain. This is when your summer salad recipes starts to come together. Combine the arugula and lettuce in a large bowl for a gorgeous salad recipe. Add some dressing and toss to coat, top with thinly sliced cucumber, onions, chicken, corn, tomatoes, and avocado. This is a summer salad recipe everyone will enjoy.
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