Grilled Chicken and Summer Squash Salad

Grilled Chicken and Summer Squash Salad
Photo by Scott Phillips


  • 5 oz. baby arugula
  • 1 tsp. granulated sugar
  • ¾ cup canola oil
  • ¼ cup chopped fresh cilantro leaves and tender stems
  • 1 Tbs. finely chopped jalapeño (seeded if you like; about ½ a jalapeño)
  • 1-½ Tbs. finely grated peeled fresh ginger
  • 1-½ lb. boneless, skinless chicken breast halves, pounded to an even thickness
  • + 5 more ingredients
    • Freshly ground black pepper
    • 1-½ to 1-¾ lb. mixed summer squash, such as zucchini, yellow zucchini, and yellow squash, sliced ¾ inch thick on an extreme angle (about 3 medium)
    • Kosher salt
    • 1 large clove garlic, mashed to a paste with ½ tsp. kosher salt
    • ¼ cup fresh lime juice and 2 tsp. finely grated zest (from 1 lime)

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 tos...

View full recipe at Fine Cooking


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