Chicken And Vegetables With Dijon Vinaigrette

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

  • 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
  • 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.
  • 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.
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