CHICKEN VEGETABLE SUMMER SALAD

INGREDIENTS

• 1/2 pound zucchini

•  ½ pound of asparagus, whole

•  2 bell peppers, one yellow one orange, whole

•  1 tablespoon plus 1 teaspoon olive oil

•  1 teaspoon salt

•  Grilled chicken

•  1 pound small white potatoes, parboiled, partially cooked

•  1/3 cup Marinated Red Onion oil

•  1/4 cup goat milk feta cheese, divided

•  2 tablespoons balsamic vinegar, divided

•  ¼ cup basil, ribbon cut

•  Scant ¼ cup thinly cut chives

•  Marinated Red Onions for garnish, optional

DIRECTIONS

1. Turn the grill on to 450°F and preheat the grill pan for 5 minutes.

1. Wash and dry your zucchini, then cut into ½ inch rounds.

2. Put the asparagus, zucchini, and bell peppers in a large bowl, keeping the vegetables separate. Drizzle them with the olive oil, season with salt and gently toss each group of vegetables. *Preserve the leftover oil in the mixing bowl for a later step

3. Grill the vegetables one by one on the grill pan, starting with zucchini for 5 minutes on one side, then flip the slices and cook for 2 more minutes or until done. Set aside on a sheet tray.

4. Next, put the peppers on the grill pan and grill for about 20 minutes, flipping the peppers every 5 minutes until charred and softened. Once cooked through, set aside on the sheet tray.

5. Place the asparagus on the grill pan for 4 to 5 minutes, tossing once halfway. Set aside on the sheet tray.

6. Grill your chicken in a separate pan. You can add all the spices you’d like.

7. In the mixing bowl we used earlier, toss the pre-cooked potatoes in the remaining oil and salt. Place on the grill pan and cook until browned, for 6 to 10 minutes.

8. Make the dressing: Mix the marinated red onion oil, 1 tablespoon of balsamic vinegar, and the feta cheese in the mixing bowl used for the vegetables.

9. Make the salad: Put the grilled vegetables, chicken, and potatoes in the bowl and toss from the bottom until it is all coated with the dressing. Top with basil, chives,  and remaining feta cheese. Optionally, marinated onions are also great on top.

TIP: The oil from the marinated onions can be added in this dish for a more robust flavor.