Chicken And Vegetables With Dijon Vinaigrette

Serve warm tender grilled chicken with spicy Dijon vinaigrette. Ready in 30 minutes!

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  • prep time 30 min
  • total time 30 min
  • ingredients 12
  • servings 4
 

Ingredients

SALAD

4
boneless skinless chicken breast halves
1/2
teaspoon peppered seasoned salt or seasoned salt
4
new red potatoes, quartered
1/4
teaspoon salt
1/2
lb. whole green beans
1
medium red bell pepper, cut into thin strips
1
yellow summer squash, cut into 2-inch thin strips

DRESSING

1/3
cup chopped walnuts, toasted*
1/4
cup olive oil or vegetable oil
1/3
cup white wine vinegar
2
tablespoons Dijon mustard
2
teaspoons sugar

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 GRILL DIRECTIONS: Heat grill. Sprinkle chicken with peppered seasoned salt. When ready to grill, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 10 to 15 minutes or until chicken is fork tender and juices run clear, turning once.
  • 2 Meanwhile, place potatoes in large skillet; add 1/2 inch of water and the salt. Bring to a boil. Reduce heat to medium; cover and cook 5 minutes. Add green beans; cover and cook an additional 6 to 8 minutes or until vegetables are crisp-tender. Add bell pepper and squash; cook 2 to 4 minutes or until all vegetables are just tender. Drain.
  • 3 In small jar with tight-fitting lid, combine all dressing ingredients; shake well. Cut warm chicken crosswise into slices. Arrange chicken and vegetables on large platter; drizzle with dressing.
  • 1 GRILL DIRECTIONS: Heat grill. Sprinkle chicken with peppered seasoned salt. When ready to grill, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 10 to 15 minutes or until chicken is fork tender and juices run clear, turning once.
  • 2 Meanwhile, place potatoes in large skillet; add 1/2 inch of water and the salt. Bring to a boil. Reduce heat to medium; cover and cook 5 minutes. Add green beans; cover and cook an additional 6 to 8 minutes or until vegetables are crisp-tender. Add bell pepper and squash; cook 2 to 4 minutes or until all vegetables are just tender. Drain.
  • 3 In small jar with tight-fitting lid, combine all dressing ingredients; shake well. Cut warm chicken crosswise into slices. Arrange chicken and vegetables on large platter; drizzle with dressing.

EXPERT TIPS

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Expert Tips

* To toast walnuts, spread on cookie sheet; bake at 350°F. for 5 to 7 minutes or until golden brown, stirring occasionally. Or, spread walnuts in thin layer in microwave-safe pie pan. Microwave on HIGH for 4 to 7 minutes or until golden brown, stirring frequently.

Dijon mustard, native to the French city of the same name, is made with white wine and adds pungent flavor--but no fat.

For crisper walnuts, sprinkle them on at the very last minute instead of mixing them with the dressing.

To add smoky flavor to the salad, grill the red bell pepper whole, along with the chicken, instead of simmering it in strips with the potatoes and green beans. Grill the pepper until the skin blackens, then turn it with tongs until the pepper blackens all over. Let it cool, then peel the skin, remove the seeds and dice the flesh.

Several hours ahead, combine all the dressing ingredients except the walnuts in a jar with a tight-fitting lid. Just before serving, add the walnuts and shake well, then drizzle the dressing over the chicken and vegetables.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
460
(
Calories from Fat
220),
% Daily Value
Total Fat
24g
24%
(Saturated Fat
3g,
3%
),
Cholesterol
75mg
75%;
Sodium
450mg
450%;
Total Carbohydrate
28g
28%
(Dietary Fiber
6g
6%
  Sugars
8g
8%
),
Protein
32g
32%
;
% Daily Value*:
Vitamin A
35%;
Vitamin C
80%;
Calcium
8%;
Iron
20%;
Exchanges:
1 Starch; 1 Other Carbohydrate; 2 Vegetable; 4 Lean Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.