Chicken And Vegetables With Dijon Vinaigrette

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

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

Directions

  1. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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