Velata Recipe of the Month – May 2014 Grilled Chicken Veggie Salad


Velata Recipe of the Month – May 2014 Grilled Chicken Veggie Salad

Grilled Chicken Veggie Salad

Check out our Recipe of the Month! We use our fabulous fondue and delicious ingredients to make one-of-kind creations. Velata’s as versatile as it is delectable! Recipe below:

Servings: 10

1/2 cup extra virgin olive oil
1 tablespoon minced garlic
1/4 cup apple cider vinegar
2 tablespoons Velata Coriander Herb Artisan Rub
Salt and pepper, to taste
2 chicken breasts, boneless and sliced into 1-inch strips
1 pound fresh asparagus (ends trimmed)
2 zucchini, sliced into medallions
2 yellow squash, sliced into medallions
1 large onion (red or yellow), sliced into 1/2-inch slices
3 bell peppers (green, red, and yellow), seeded and sliced lengthwise
12 fresh button mushrooms, sliced in half
4 Roma tomatoes, cut in half lengthwise

Preheat Velata Raclette Tabletop Grill on medium-high.

In a mixing bowl, combine olive oil, garlic, vinegar, Coriander Herb Artisan Rub, salt, and pepper and whisk until well blended.

In a separate bowl with an air-tight lid, combine chicken and 1/3 cup of marinade mixture. Cover with lid and shake to coat evenly. Place in refrigerator for at least 30 minutes.

In a separate bowl with an air-tight lid, combine sliced vegetables and remaining marinade mixture. Cover with lid and shake to coat evenly. Place in refrigerator for at least 30 minutes.

Place prepared vegetables on Racelette and cook until tender and slightly charred (approximately 10-15 minutes). Reserve leftover vegetable marinade.

Place chicken on grill and cook until golden brown and juices run clear with no pink (approximately 5-7 minutes on each side). Discard leftover chicken marinade.

In a separate large bowl, combine grilled chicken, grilled vegetables, and reserved vegetable marinade. Toss until well mixed.

Serve warm or cold.

4 Responses

  1. Traci Beam
  2. Independent Velata Consultant/Director Mary Gregory
  3. Sandy Kreps
  4. lovingshine

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