Grilled Chopped salad with Sweet Mustard Vinaigrette
Change up your salad recipe with this all star Grilled Chopped salad with Sweet Mustard Vinaigrette!
Servings: 4
Prep Time: 25 minutesminutes
Cook Time: 45 minutesminutes
Total Time: 1 hourhour10 minutesminutes
Ingredients
For the Vegetables:
1yellow squash sliced longways
1green zucchini sliced longways
1thickly sliced red onion
1small bunch of asparagus
3ears of corn
1cupof cherry tomatoes
1bunch of green onions
1red bell pepper, seeds and stem removed
1head of romaine lettuce sliced in half
3tablespoonsof olive oil
Kosher salt and fresh cracked pepper to taste
For the Dressing:
¼cupof Gulden’s® Spicy Brown Mustard
¼cupof honey
¼cupof white wine vinegar
½cupof olive oil
Kosher salt and fresh cracked pepper to taste
For the Chicken:
2large chicken breasts
1tablespoonof olive oil
1tablespoonof blackening seasoning
Instructions
Preheat the grill to high heat.
Chicken: On a plate mix together the olive oil and blackening season and coat the chicken on all sides and place on the grill.
Cook for 5 to 7 minutes on each side or until dark grill marks are formed and they are cooked through. Set aside to rest for 2 to 3 minutes before dicing.
Vegetables: Place all of the vegetables on a sheet pan and coat them thoroughly in the olive oil, salt and pepper and roast on the grill for 3 to 5 minutes or until slightly charred and slightly crunchy. Removed them and chill. Note that the romaine will cook in 1 to 2 minutes and the corn in the husk will grill for 15 to 20 minutes. Remove the husks, remove the corn from the ear and chill.
Once the vegetables are cool cut them to a medium dice.
Dressing: In a bowl whisk together the mustard, honey and vinegar until combined and then slowly drizzle in the olive oil while continuing to whisk. Season with salt and pepper.
Add all of the chopped vegetables to a large bowl along with the diced chicken and dress with a few tablespoons of sweet mustard vinaigrette and toss until coated.