Grilled Chicken and Summer Vegetable Salad

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Servings:

4 to 6

Quantity

Ingredients

1 pound

Chicken breasts, boneless skinless

1/2 cup + 2 tablespoons

Extra virgin olive oil

1/4 teaspoon

Fresh thyme, chopped

3/4 teaspoon

Kosher salt, divided

1/4 teaspoon + 1/8 teaspoon

Black pepper, divided

2 tablespoons

White wine vinegar

1 tablespoon

Shallots, chopped

2 each

Garlic cloves, peeled, minced

1 tablespoon

Fresh basil, chiffonade

1, 14.28 oz. can

Carmelina Brands® Italian Butter Beans, rinsed and drained

1/2 cup

Green onions, chopped

1/2 cup

Carrots, julienned

1/2 cup

Cucumber, peeled and seeded, sliced

1/2 cup

Italian zucchini, julienned

1/2 cup

Yellow squash, julienned

1/2 cup

Marinated artichoke hearts, drained, quartered

1/4 cup

Medium red onion, thinly sliced

1/2 cup

Small red bell pepper, julienned

1/2 cup

Small yellow bell pepper, julienned

Garnish

Celery, sliced

Garnish

Avocado, sliced

Garnish

Feta cheese crumbles

Garnish

Sliced Almonds

Season chicken breasts on both sides each with1 tablespoon of oil, thyme, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper. Place chicken on heated barbecue or grill pan. Grill over medium-high heat until cooked through; about 8 to 10 minutes on each side. Remove chicken from heat, keep warm and set aside.
In a blender, add vinegar, shallots, garlic, 1/4 teaspoon of salt and 1/8 teaspoon of pepper, and basil. Blend the ingredients for 15 seconds, until ingredients are well incorporated.
In a slow steady stream, add in oil and blend dressing for another minute. Remove dressing from blender and check seasoning.
In a large serving bowl, mix together green onions, carrots, cucumbers, zucchini, yellow squash, marinated artichoke hearts, onion, red and yellow bell peppers, and celery. Add in Carmelina Brands® Italian Butter Beans. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Toss salad with dressing and mix to combine. Slice the grilled chicken breast and add to salad. Garnish with fresh avocado, feta and sliced almonds.

* Recipe created by Chef Giacomo Pagano on behalf of Mangia, Inc. ™