Grilled Chicken Salad with Bacon Vinaigrette

Dinner ready in just 25 minutes! Top grilled chicken salad with bacon and vinaigrette for a delicious meal.

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  • prep time 25 min
  • total time 25 min
  • ingredients 9
  • servings 4
 

Ingredients

3
slices bacon, cut into 1/2-inch pieces
3/4
cup balsamic vinegar
1/4
cup olive oil
2
tablespoons brown sugar
1/2
teaspoon dried marjoram leaves
4
boneless skinless chicken breast halves
2
red bell peppers, each quartered
2
small yellow summer squash or zucchini, each halved lengthwise and crosswise
4
cups purchased mixed salad greens

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat grill. Cook bacon in medium skillet over medium heat until crisp. Remove bacon from skillet; drain on paper towel. Set aside.
  • 2 Add vinegar, oil, brown sugar and marjoram to bacon drippings in skillet; cook and stir over medium heat to mix and dissolve sugar. Remove from heat. Reserve about 1/4 cup of vinegar mixture to use as glaze during grilling; set remaining aside for dressing.
  • 3 When ready to grill, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 5 minutes.
  • 4 Brush chicken with reserved glaze; turn chicken. Add bell peppers and squash to grill. Brush chicken and vegetables with glaze. Cook about 10 minutes or until chicken is fork-tender and juices run clear and vegetables are crisp-tender, turning chicken and vegetables, and brushing with glaze once or twice. Discard any remaining glaze.
  • 5 To serve, arrange mixed greens on 4 individual plates. Cut chicken crosswise into slices; place over greens. Arrange bell peppers and squash around chicken. Sprinkle with bacon. Drizzle or serve with reserved dressing.
  • 1 Heat grill. Cook bacon in medium skillet over medium heat until crisp. Remove bacon from skillet; drain on paper towel. Set aside.
  • 2 Add vinegar, oil, brown sugar and marjoram to bacon drippings in skillet; cook and stir over medium heat to mix and dissolve sugar. Remove from heat. Reserve about 1/4 cup of vinegar mixture to use as glaze during grilling; set remaining aside for dressing.
  • 3 When ready to grill, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 5 minutes.
  • 4 Brush chicken with reserved glaze; turn chicken. Add bell peppers and squash to grill. Brush chicken and vegetables with glaze. Cook about 10 minutes or until chicken is fork-tender and juices run clear and vegetables are crisp-tender, turning chicken and vegetables, and brushing with glaze once or twice. Discard any remaining glaze.
  • 5 To serve, arrange mixed greens on 4 individual plates. Cut chicken crosswise into slices; place over greens. Arrange bell peppers and squash around chicken. Sprinkle with bacon. Drizzle or serve with reserved dressing.

EXPERT TIPS

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Expert Tips

Marjoram, an ancient herb of the mint family, was prized by early Greeks as a symbol of happiness in life as well as the afterlife. The sweet oregano-like aroma of marjoram goes well with chicken, lamb and veal.

Cooking oils contain saturated, monounsaturated and polyunsaturated fat in differing proportions. Olive oil has the most monounsaturated fat, making it a good choice for heart-healthy eating.

Serve hearty whole grain rolls and ice tea with this chicken salad.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
420
(
Calories from Fat
240),
% Daily Value
Total Fat
27g
27%
(Saturated Fat
6g,
6%
),
Cholesterol
85mg
85%;
Sodium
200mg
200%;
Total Carbohydrate
15g
15%
(Dietary Fiber
3g
3%
  Sugars
10g
10%
),
Protein
30g
30%
;
% Daily Value*:
Vitamin A
60%;
Vitamin C
100%;
Calcium
6%;
Iron
10%;
Exchanges:
1/2 Fruit; 1/2 Other Carbohydrate; 1 1/2 Vegetable; 4 Very Lean Meat; 5 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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