Servings:4

Grilled chicken breasts, summer squash, and baby arugula meet a spicy lime-cilantro dressing in this fresh take on chicken salad.

亚搏手机版官方

1 large clove garlic,mashed to a paste与1/2茶匙。犹太盐
3/4 cup canola oil
1/4 cup fresh lime juice and 2 tsp. finely grated zest (from 1 lime)
1/4 cup chopped fresh cilantro leaves and tender stems
1-1/2 TBS。细磨碎的新鲜生姜
1 Tbs. finely chopped jalapeño (seeded if you like; about 1/2 a jalapeño)
1 tsp. granulated sugar
Kosher salt
1-1/2至1-3/4磅。混合的夏季南瓜，例如西葫芦，黄色西葫芦和黄色南瓜，在极角上切成3/4英寸厚（约3个培养基）
1-1/2 lb. boneless, skinless chicken breast halves, pounded to an even thickness
5盎司。婴儿芝麻菜
Freshly ground black pepper

Preparation

Prepare a medium-high gas or charcoal grill fire.
Put the garlic paste, oil, lime juice and zest, cilantro, ginger, jalapeño, sugar, and 1 tsp. salt in a small jar with a lid. Shake to emulsify. Put the squash and chicken on a rimmed baking sheet, drizzle with 1/2 cup of the vinaigrette, and toss to coat. Grill on both sides until the squash is barely tender and the chicken is just cooked through, 4 to 6 minutes total. Transfer to a cutting board and let cool briefly.
Meanwhile, toss the arugula in a large bowl with 1/4 cup of the vinaigrette and season with a pinch of salt and pepper. Divide among 4 plates.
Cut the squash and chicken into bite-size pieces. Put them in the bowl and toss with the remaining vinaigrette and salt and pepper to taste. Use a slotted spoon to divide the mixture among the plates.

(5 ratings) Read Reviews

Krispie| 07/04/2018

This was a super easy salad - great for weeknights. It had a nice flavor but didn’t knock our socks off. I will make it again but will wait a while.
carynhammond| 08/19/2015

My husband fixed this recipe and we loved it. It had a really great flavor and by adding a little bit more arugula, there was enough leftover for me to take to lunch. He agreed that there was more prep activity than he desired but I suggested he enlist our daughter next time to help ease the burden!