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Walnut Balsamic Glazed Chicken and Grilled Vegetable Salad

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Number of servings: 4

A wonderful, savory, warm salad perfect for any time of the year. Colorful and easy to make for family and friends.

1 pkg (about 1 1/4 lbs.) HARVESTLAND® Boneless, Skinless Chicken Breasts
1/4 cup balsamic vinegar
1/4 cup walnut oil (or olive oil)
2 tbsp honey
1/4 tsp Dijon mustard
1/4 tsp salt
4 med. zucchini (about 12 oz.) , halved lengthwise
1/2 lb fresh asparagus , trimmed
1 med. red bell pepper, seeded , quartered
1/2 cup toasted walnut pieces
1. Place chicken in a non-metallic dish.

2. To make vinaigrette, combine vinegar, oil, honey, mustard and salt in a small bowl or shaker jar. Mix well. Pour 2 tablespoons over chicken; marinate in refrigerator 20-30 minutes, turning once or twice. Reserve remaining vinaigrette.

3. In another dish, combine zucchini, asparagus, red bell pepper and 2 tablespoons of the vinaigrette. Let stand while preheating grill to high heat.

4. Place chicken on grill, cook covered 6 minutes. Turn chicken and place vegetables on grill; close lid. Grill chicken an additional 6 minutes or until internal temperature is 170ºF. Grill vegetables 3-4 minutes per side, or until tender-crisp and grill-marked. Transfer chicken and vegetables to a cutting board.

5. Divide greens onto 4 plates. Slice chicken crosswise into 1/4 inch slices. Cut zucchini and bell pepper into 1/2 inch pieces. Arrange warm chicken and vegetables over greens. Drizzle with remaining vinaigrette and sprinkle with walnuts. Serve immediately.

Nutrition Information per Serving
Calories: 369 Sodium: 281mg (%) Vitamin A: 82 %
Calories from Fat: 49 Carbohydrate: 22g (%) Vitamin C: 114 %
Total Fat: 21g (21%) Dietary Fiber: 5g Calcium: 8 %
Saturated Fat: 2g (%) Sugar: g Iron: 23 %
Trans Fat: g Protein: 28g    
Cholesterol: 80g (%)    

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