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Grilled Chicken Salad with Bacon Vinaigrette
Grilled Chicken Salad with Bacon Vinaigrette
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Prep Time:
25 minutes
Total Time:
25 minutes
25-minute grilled chicken salad topped with crispy bacon for a quick and tasty dinner.
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
Instructions:
  • Preheat grill. Cook bacon in a medium skillet over medium heat until crispy. Transfer the cooked bacon to a paper towel-lined plate to drain. Keep aside for later use.
  • Combine vinegar, oil, brown sugar, and marjoram with bacon drippings in a skillet. Cook and stir over medium heat until the sugar is dissolved. Remove from heat, saving 1/4 cup of the vinegar mixture for grilling glaze, and set the rest aside for dressing.
  • Grill the chicken over medium heat on a gas grill or 4 to 6 inches from medium coals on a charcoal grill for 5 minutes.
  • Brush the chicken and vegetables with the delicious glaze and grill for about 10 minutes until the chicken is tender and the veggies are crisp-tender, turning and brushing them with glaze occasionally. Discard any leftover glaze before serving.
  • Plate mixed greens on 4 individual plates. Slice chicken crosswise and lay over greens. Arrange bell peppers and squash around chicken. Sprinkle with bacon and drizzle with reserved dressing before serving.

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