Paleo Magazine – August-September 2019

Chicken, Chard &

Grilled-Vegetable Salad

PREP TIME: 30 MINUTES, PLUS MARINATING TIME

COOK TIME: 25 MINUTES

SERVINGS: 4

:

LIST of INGREDIENTS the METHOD

For the Dressing

 JSV]LZ NHYSPJminced

 J\W VSP]LVPSdivided use

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 ;):7 NYHPU`T\Z[HYK

2 tsp raw honey

1/2 tsp sea salt

1/4 tsp freshly ground black pepper

For the Salad

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trimmed and patted dry

TLKP\Ta\JJOPUPsliced 1/4-inch-thick on a diagonal

TLKP\TZPaL`LSSV^Z\TTLYZX\HZO 

sliced 1/4-inch-thick on a diagonal

3 TBSP avocado oil

:LHZHS[HUKMYLZOS`NYV\UKISHJRWLWWLYto taste

I\UJO YHPUIV^JOHYKHIV\[Vastems and leaves

separated, both very thinly sliced

 J\W WP[[LKRHSHTH[HVSP]LZchopped

 J\W ^HSU\[Zchopped and toasted

1 4HRL[OLKYLZZPUN! Place the garlic and 2

tablespoons of the olive oil in a small skillet. Set

over medium-low heat and warm until garlic starts

to sizzle. Let sizzle for 30 seconds then transfer

the oil and garlic to a small food processor along

with the vinegar, mustard, honey, salt, and pepper.

Process until mostly smooth and fully combined.

With the processor on low, slowly drizzle in

the remaining olive oil until fully blended and

LT\SZPÄLK7V\YOHSMVM[OLKYLZZPUNPU[VHQHY^P[O

a lid and let stand at room temperature. Place the

remaining dressing in a shallow bowl.

2 To the bowl with the dressing, add the chicken

and toss gently to coat. Cover and refrigerate at

least 1 hour or up to 12 hours.

3 Preheat the grill to medium heat. Brush the

zucchini and squash pieces with the avocado

oil and lightly season with salt and pepper. Grill

until tender and grill marks show, turning once

during cooking, about 4-5 minutes per side.

Remove to a plate.

4 Remove chicken from the marinade (discard the

remaining marinade) and place on the grill. Cook

5-6 minutes or until grill marks appear, then turn

and cook an additional 5-6 minutes or until cooked

through. (It may take longer if chicken pieces are

thick; an instant-read thermometer inserted in

the thickest part should read 165ºF.) Remove to a

cutting board and cover to keep warm.

5 Place the chard in a large bowl and top

with the grilled veggies. Add 3 tablespoons of

the dressing and toss to coat. Add additional

dressing as needed. Top with olives and walnuts.

Toss again, then divide among 4 serving bowls.

6 Slice the chicken breast into strips. Divide

among the 4 salads and serve.

DINNER