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Prep
Difficulty
Easy
Time
Estimate
30 mins
Slice the vegetables for the salad. Sear the chicken. Make the herb sauce and the vinaigrette. Grill the polenta. Toss the salad. When the chicken is done, toss it in the herb sauce.
This is a tossed salad of greens & thinly sliced spring root vegetables. Left undressed and sealed well in the fridge this salad will last several days providing you with quick veggies whenever you need. Use a favorite dressing to top it or do it Italian style- drizzled with a beautiful extra virgin olive oil and an aged thick balsamic vinegar.
Grilled chicken is tossed with fresh herbs, lemon and olive oil just prior to serving. Using bone-in and skin-on chicken will help retain moisture and flavor.
Champagne vinegar and whole-grain mustard makes up this simple vinaigrette. Make a triple batch to last for a week or two.
Crisp on the outside and soft in the middle- grilled Polenta is a unique gluten-free side for a barbecue. Start with prepared Polenta which comes in tubes usually sold near pasta. Alternatively, make your own from scratch, chill it overnight and cut it into pieces to grill.
