Grilled Chicken and Summer Squash Salad

By Marylee

Ingredients

• 1 large clove garlic, mashed to a paste with 1/2 tsp. kosher salt
• 3/4 cup canola oil
• 1/4 cup fresh lime juice and 2 tsp. finely grated zest (from 1 lime)
• 1/4 cup chopped fresh cilantro leaves and tender stems
• 1-1/2 Tbs. finely grated peeled fresh ginger
• 1 Tbs. finely chopped jalapeño (seeded if you like; about 1/2 a jalapeño)
• 1 tsp. granulated sugar
• Kosher salt
• 1-1/2 to 1-3/4 lb. mixed summer squash, such as zucchini, yellow zucchini, and yellow squash, sliced 3/4 inch thick on an extreme angle (about 3 medium)
• 1-1/2 lb. boneless, skinless chicken breast halves, pounded to an even thickness
• 5 oz. baby arugula
• Freshly ground black pepper

Details

Adapted from finecooking.com

Preparation

Step 1

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 toss to coat. Grill on both sides until the squash is barely tender and the chicken is just cooked through, 4 to 6 minutes total. Transfer to a cutting board and let cool briefly.

Meanwhile, toss the arugula in a large bowl with 1/4 cup of the vinaigrette and season with a pinch of salt and pepper. Divide among 4 plates.

Cut the squash and chicken into bite-size pieces. Put them in the bowl and toss with the remaining vinaigrette and salt and pepper to taste. Use a slotted spoon to divide the mixture among the plates.