Summer squash, tomato, & grilled chicken salad
Prep time 15 minutes
Total time 45 minutes
Serves 2
This summer salad was concocted especially to let you make the most of this week’s bumper crops, but it also features another big plus: marinating time means you’ll get to warm up the BBQ and have a drink or two on the patio while you wait for your chicken to be ready to grill.
- Marie des neiges Magnan
Ingredients
- 5 sliced summer squash from Jardins Glenorra
- 1 tub of cherry, strawberry or bumblebee tomatoes from Lufa Farms Laval
- 2 tbsp. olive oil
- 1 tsp. oregano
- 6 chicken fillets from Ferme La Rose Des Vents
- Parmesan
- Salt & pepper
- 1 bunch cress or purslane from Lufa Farms Anjou
- Chopped flat-leaf parsley from Lufa Farms Anjou
Marinade & vinaigrette
- 3 tbsp. organic autumn honey from Miels d’Anicet
- 3 tbsp. olive oil
- 3 tbsp. Dijon mustard
- 1 clove summer garlic from Ferme M le bio
- Juice of one Persian lime from Seasons Farm Fresh
- 2 finely chopped green onions from Bio-Saveur
- Salt & pepper
Instructions
- First, thaw chicken fillets (if necessary).
- To prepare the marinade, mix the honey, olive oil, mustard, finely chopped garlic, lime juice, and green onions in a large bowl. Salt and pepper to taste. Set ¼ cup of this mixture aside, it’ll serve as your vinaigrette later.
- Place the chicken fillets in the marinade, coat well, and let sit in the fridge for a minimum of 15 minutes (but a full hour is best).
- Preheat oven to 375°F.
- Put the tomatoes, squash, oil, oregano, and a bit of salt and pepper in a large bowl, and coat the veggies well. Using a baking sheet lined with parchment paper, cook the veggies in the oven for about 15 minutes. When they’re almost done, set the oven to broil and grill 2 to 3 minutes to colour them a bit. To cook the veggies on the BBQ, place them on a BBQ vegetable grilling sheet, or simply on some aluminium foil. Once done, grate a bit of parmesan cheese on top, and let them cool a bit.
- Meanwhile, grill the chicken fillets on the BBQ (or pan sear them with a bit of olive oil). Grill a few moments on each side, until the chicken is cooked but still tender and juicy (be careful - chicken fillets cook very fast). Let cool and slice.
- Prepare a large salad bowl, or two small bowls for individual servings. Place the cress (or purslane) and parsley in the bowl, and cover with the grilled veggies and chicken. Grate a bit more parmesan on top of it all, drizzle with vinaigrette, and serve with a few slices of bread or some croutons.
Bon appétit!