Barbecued Chicken Zucchini And Rocket Salad Recipe

This barbecued chicken zucchini and rocket salad is a refreshing and healthy dish that is perfect for summer. The chicken is marinated in a tangy barbecue sauce and grilled to perfection, giving it a smoky and delicious flavor. The zucchini adds a crisp and fresh element to the salad, while the rocket adds a peppery kick. Tossed together with a light vinaigrette, this salad is a satisfying and nutritious meal.

4.3
17 Rating -
Rate
Non Vegdiet
25minstotal
15minsPrep
10minsCook
25m.total
15m.Prep
10m.Cook
Barbecued Chicken Zucchini And Rocket Salad
plan
Bookmark

ingredients serve

Ingredients for Barbecued Chicken Zucchini And Rocket Salad Recipe

  • 1 Boneless, Skinless Chicken Breasts
  • 0.13 cup Barbecue Sauce
  • 1/2 tablespoon Olive Oil
  • 1/2 cloves Cloves Garlic, Minced
  • 0.13 teaspoon Salt
  • 0.06 teaspoon Black Pepper
  • 1/2 Medium Zucchini
  • 1 cup Rocket
  • 1/2 tablespoon Olive Oil
  • 1/4 tablespoon Lemon Juice
  • 1/4 teaspoon Dijon Mustard
  • 0.06 teaspoon Salt
  • 0.06 teaspoon Black Pepper

Directions: Barbecued Chicken Zucchini And Rocket Salad Recipe

Cooking Directions

  • STEP 1.Preheat the grill to medium-high heat.
  • STEP 2.In a bowl, combine the barbecue sauce, olive oil, garlic, salt, and pepper. Add the chicken and toss to coat. Let marinate for at least 30 minutes.
  • STEP 3.Grill the chicken for 6-8 minutes per side, or until cooked through. Remove from the grill and let rest for a few minutes before slicing.
  • STEP 4.Meanwhile, using a vegetable peeler, slice the zucchini into thin ribbons. Place the zucchini ribbons and rocket in a large bowl.
  • STEP 5.In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to make the vinaigrette. Pour the vinaigrette over the zucchini and rocket and toss to coat.
  • STEP 6.Slice the grilled chicken and arrange it on top of the salad. Serve immediately.

Cooking Tips

  • Make sure to preheat the grill to medium-high heat to ensure even cooking of the chicken.
  • Let the chicken marinate for at least 30 minutes to allow the flavors to penetrate the meat.
  • Use a vegetable peeler to create thin ribbons of zucchini for a delicate texture in the salad.
  • Toss the salad with the vinaigrette just before serving to keep the greens crisp and fresh.

Storage and Serving

  • This salad is best served immediately after assembling to maintain its freshness.
  • If you have leftovers, store the chicken and salad separately in airtight containers in the refrigerator.
  • The grilled chicken can be reheated in the microwave or enjoyed cold in sandwiches or wraps.
  • The salad can be enjoyed as a side dish or as a main course by adding additional protein or grains.
Nutrition
value
322
calories per serving
22 g Fat27 g Protein5 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    22g
  • Protein
    27g
  • Carbs
    5g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    5g
  • Protein
    27g
  • Fiber
    < 1g

Fats

  • Fat
    22g

Vitamins & Minerals

  • Calcium
    22mg
  • Iron
    1mg
  • Vitamin A
    < 1mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    10mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    16mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    9mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    28mg
  • Manganese
    < 1mg
  • Phosphorus
    225mg
  • Selenium
    23mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp