You are here

Chicken Salad And Grilled Vegetables With Thyme Vinaigrette

Chicken.delights's picture
  Chicken breasts 3 Pound, skinned and boned (3 Whole, 1 Pound Each)
  Vegetable oil 1 Tablespoon (Adjust Quantity As Needed)
  Salt To Taste
  Freshly ground black pepper To Taste
  Ears of corn 4 , shucked and cooked
  Zucchini 2 Large, scrubbed, blanched in boiling water for 3 minutes and lengthwise quartered
  Red onion 3⁄4 Cup (12 tbs), finely chopped, then soaked in ice water for 10 minutes, drained and patted dry
  Red bell peppers 2 , quartered
  Scallions 8
  White wine vinegar 2 Tablespoon
  Grainy mustard 2 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Minced fresh thyme/1 teaspoon dried thyme 1 Tablespoon
  Ground black pepper To Taste
  Olive oil 3 Tablespoon
  Vegetable oil 3 Tablespoon
  Chopped fresh cilantro/Parsley 3 Tablespoon (For Garnish)

1. Prepare a charcoal fire Brush
2. Prepare and season the chicken breasts with oil, salt, and pepper.
3. When the coals will become hot with a layer of white ash, you may start grilling the chicken breasts 6 to 8 inches away from the heat for 5 minutes per side.
4. Place the grilled breasts on a cutting board and let them be cooled at room temperature.
5. Slice into 1/3-inch-wide lengthwise strips.

6. Brush the corn with oil and place on the grill toward the outer rim, away from the intense heat source, for about 10 minutes.
7. Turn the corn as and when required until it gets lightly colored and marked with grill impressions.
8. Grill the zucchini, onion, bell peppers, and scallions in the same manner; grilling time for each of the veggies will be different and you should grill till they become only tender but not soft.
9. In a small bowl, combine the vinegar, mustard, garlic, thyme, and salt and pepper. Whisk in the oils in a thin, steady stream until well combined.

10. Arrange the chicken strips and vegetables on individual plates or one large dish.
11. Drizzle on half of the vinaigrette and pass the rest on the side.
12. Sprinkle with cilantro and serve the dish at room temperature.

Recipe Summary

Difficulty Level: 
Main Dish
Gourmet, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes

Rate It

Your rating: None
Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 660 Calories from Fat 197

% Daily Value*

Total Fat 22 g34.4%

Saturated Fat 3.4 g17%

Trans Fat 0.1 g

Cholesterol 131.5 mg43.8%

Sodium 243 mg10.1%

Total Carbohydrates 60 g20%

Dietary Fiber 9.3 g37.1%

Sugars 13.4 g

Protein 62 g123.1%

Vitamin A 56.8% Vitamin C 158.1%

Calcium 8.5% Iron 25.2%

*Based on a 2000 Calorie diet

Chicken Salad And Grilled Vegetables With Thyme Vinaigrette Recipe