Last night, I tried a new recipe that I found in Family Circle magazine...I don't usually read Family Circle, but the picture of this meal was on the front cover and it drew me in. It was Grilled Buffalo Chicken & Veggie Salad. Yum-o! Plus, the entire meal is only 417 calories...can't beat that!
Here's the recipe:
3 tablespoons Frank's hot sauce
3 tablespoons reduced-sodium chicken broth
1 tablespoon lemon juice (I used fresh)
4 boneless, skinless chicken breasts (about 6 ounces each)
2 medium zucchini, cut in half lengthwise
2 ears of corn (I boiled my corn before placing on grill, just put on grill long enough to char)
1/2 pound cherry tomatoes, halved
1/8 teaspoon sea salt
1/8 teaspoon fresh ground black pepper
2 tablespoons white balsamic vinegar
1 teaspoon Dijon mustard
1/8 teaspoon garlic salt
1/8 teaspoon black pepper
5 tablespoons basil-infused olive oil (See my note below)
6 cups salad greens
1. Chicken. Mix together hot sauce, broth and lemon juice. Place chicken in a large ziplock bag and add hot sauce mixture. Seal and shake bag to coat chicken. Refrigerate 8 to 24 hours. (I marinated overnight)
2. Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals. Lightly coat rack with oil or cooking spray. Vegetables. Place zucchini and corn on grill and cook for 10 to 12 minutes, turning a few times. Meanwhile, add chicken and grill until internal temperature registers 160 degrees F.
3. Cut kernels from cobs and place in a medium-size bowl; cut zucchini into bite-size pieces and add to bowl. Add tomatoes; season with salt and pepper.
4. Salad & Dressing. Stir balsamic vinegar, mustard, garlic salt and pepper together in a small bowl. Gradually whisk in oil.
5. Dress greens with 3 tablespoons of the dressing. Drizzle remaining dressing over vegetables and serve with chicken.
2. Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals. Lightly coat rack with oil or cooking spray. Vegetables. Place zucchini and corn on grill and cook for 10 to 12 minutes, turning a few times. Meanwhile, add chicken and grill until internal temperature registers 160 degrees F.
3. Cut kernels from cobs and place in a medium-size bowl; cut zucchini into bite-size pieces and add to bowl. Add tomatoes; season with salt and pepper.
4. Salad & Dressing. Stir balsamic vinegar, mustard, garlic salt and pepper together in a small bowl. Gradually whisk in oil.
5. Dress greens with 3 tablespoons of the dressing. Drizzle remaining dressing over vegetables and serve with chicken.
Ok, now, about that basil infused olive oil....I thought I would be able to find that bottled alongside the regular olive oil, but i was wrong. Upon further investigation, this is something you can make...After reading up on how to do this, I decided against it and just took some fresh basil and chopped it up finely and added it to the dressing and it was still delish. I also made the dressing the night before when I marinated the chicken and I think that helped the flavors of everything meld together. I think this meal will go into a regular rotation on our menu of favorites. Enjoy!! :)
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