Summer layered salad with grilled chicken and tomato vinaigrette

Votes: 5

Time: 45 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 441, total fat 21 G., saturated fats 7 G., proteins 27 G., carbohydrates 43 G., fiber 7 G., cholesterol 78 mg, sodium 730 mg, sugar 12 G.

Enjoy the best of summer in one beautiful salad. The flavor of summer comes not only from fresh seasonal vegetables but also from the aroma of the grill as the chicken, bread, zucchini, and corn cook. Grill the ingredients simultaneously and arrange them on a tray as they cook. A tomato vinaigrette ties everything together. Made with mayonnaise, honey, and cayenne pepper, it's velvety smooth and bursting with flavor. Try it in your other summer salads!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 ripe medium tomatoes
Juice of half a lemon
3 tablespoons mayonnaise
1 tbsp. white wine vinegar
1 teaspoon of honey
1/8 tsp cayenne pepper
3 small skinless and boneless chicken breasts
4 thick slices sourdough bread
2 large ears of corn
1 medium zucchini, cut lengthwise into 1cm pieces.
1 head of romaine lettuce, chopped
1 cup fresh basil leaves, plus extra for serving
1 cup crumbled feta
Special equipment: a tall, straight-sided glass bowl with a capacity of 3 liters or 4 half-liter glass jars with wide mouths and lids

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chicken breasts, tomatoes, lemon juice, corn, zucchini, feta cheese, romaine lettuce, basil, ground cayenne pepper, honey

Cooking the dish according to the recipe:

Preheat an outdoor grill to medium heat.
Coarsely chop 2 tomatoes and place in a blender along with lemon juice, mayonnaise, vinegar, honey, cayenne pepper, and 3/4 teaspoon salt. Blend until smooth. In a medium bowl, combine the chicken with 3 tablespoons of tomato dressing and 0.5 teaspoon salt.

Place the bread, corn, and zucchini on a rimmed baking sheet. Drizzle with 2 tablespoons of tomato dressing and sprinkle with about 1/2 teaspoon of salt. Keep the baking sheet close to the grill to transfer the finished ingredients.
Grill the chicken until grill marks appear and the internal temperature reaches 160°F (71°C) in the thickest part, 8 to 10 minutes per side. Transfer the chicken to a baking sheet and let it cool. Grill the zucchini until grill marks appear and the zucchini is just tender, 4 to 6 minutes per side. Grill the corn, turning as needed, until charred on all sides, 8 to 10 minutes. Grill the bread until golden brown, about 2 minutes per side.
Separating all ingredients separately, cut the kernels from the corn cobs and cut the chicken, bread, and zucchini into small pieces.
In a 3-quart glass bowl with straight sides if making a large salad, or in four glass jars for four individual salads, layer the first layer with half the romaine, then add, in separate layers, half the basil, the chicken, the zucchini, the feta, the corn, the remaining romaine, the remaining basil, and the bread. Thinly slice the two remaining tomatoes and arrange them on top. Sprinkle with basil. The salad can be assembled, covered, and refrigerated for up to 2 hours before serving.
When making one large salad, transfer it to a large bowl just before serving, drizzle with the remaining dressing, and season with salt and pepper. If making four salads, pour the dressing into each jar, season with salt and pepper, cover, and shake to coat.

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