Grilled Chicken and Parmesan Salad

Ingredients -

1 envelope Italian Salad Dressing Mix
1/2 cup Extra Virgin Olive Oil
1/4 cup White Vinegar
3 tablespoons Water
1 pound Boneless, Skinless Chicken Breasts
1 (10 ounces) bag Mixed Salad Greens
1 cup Cherry Tomatoes, halved
1 Yellow Squash, chopped
1/4 cup grated Fresh Parmesan Cheese

Preparation:

1. Prepare the Italian salad dressing mix according to the directions on the package.

2. Add the chicken and 1/2 cup of dressing to a large Ziploc bag and seal.

3. Shake to coat and refrigerate for 1 hour.

4. Meanwhile, refrigerate remaining dressing for later use.

5. Preheat a grill to medium high heat.

6. Remove the chicken from the bag and discard the bag and contents.

7. Grill the chicken to an internal temperature of 165 degrees, which means about 5 minutes per side.

8. Allow the chicken to rest for 10 minutes then cut into thick slices.

9. In a large serving bowl, toss together the greens, tomatoes and squash.

10. Arrange the chicken slices on to along with the cheese.

11. Drizzle the remaining dressing on top and serve.

Chicken Salad Tips -

Chicken Shopping

When you’re grocery shopping, select the meat and poultry last so that it will be out of refrigeration for the least amount of time. A package of chicken should be cold to the touch when you put it in your cart. If it’s not cold, select another package. Put the chicken in a plastic bag, usually available at the meat counter, before you put it in the cart; this will avoid contaminating other surfaces.

Chicken Salad Tips -

Grilling Chicken Breasts

Make sure grill racks are clean before cooking chicken breasts on them. Coat the racks with vegetable oil to prevent sticking. Leaving the skin on when grilling chicken breasts will protect the meat if it does get stuck to the rack, and it will also help the meat retain more moisture to produce a more desirable texture and taste.

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