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Jul 7, 2017

Summer squash, tomato, & grilled chicken salad

Prep time 15 minutes Total time 45 minutes Serves 2


This summer salad was concocted especially to let you make the most of this week’s bumper crops, but it also features another big plus: marinating time means you’ll get to warm up the BBQ and have a drink or two on the patio while you wait for your chicken to be ready to grill.

 

- Marie des neiges Magnan

 

Ingredients

Marinade & vinaigrette

  • 3 tbsp. organic autumn honey from Miels d’Anicet
  • 3 tbsp. olive oil
  • 3 tbsp. Dijon mustard
  • 1 clove summer garlic from Ferme M le bio
  • Juice of one Persian lime from Seasons Farm Fresh
  • 2 finely chopped green onions from Bio-Saveur
  • Salt & pepper
  • 5 sliced summer squash from Jardins Glenorra
  • 1 tub of cherry, strawberry or bumblebee tomatoes from Lufa Farms Laval
  • 2 tbsp. olive oil
  • 1 tsp. oregano
  • 6 chicken fillets from Ferme La Rose Des Vents
  • Parmesan
  • Salt & pepper
  • 1 bunch cress or purslane from Lufa Farms Anjou
  • Chopped flat-leaf parsley from Lufa Farms Anjou


  • First, thaw chicken fillets (if necessary).
  • To prepare the marinade, mix the honey, olive oil, mustard, finely chopped garlic, lime juice, and green onions in a large bowl. Salt and pepper to taste. Set ¼ cup of this mixture aside, it’ll serve as your vinaigrette later.
  • Place the chicken fillets in the marinade, coat well, and let sit in the fridge for a minimum of 15 minutes (but a full hour is best).
  • Preheat oven to 375°F.


  • Put the tomatoes, squash, oil, oregano, and a bit of salt and pepper in a large bowl, and coat the veggies well. Using a baking sheet lined with parchment paper, cook the veggies in the oven for about 15 minutes. When they’re almost done, set the oven to broil and grill 2 to 3 minutes to colour them a bit. To cook the veggies on the BBQ, place them on a BBQ vegetable grilling sheet, or simply on some aluminium foil. Once done, grate a bit of parmesan cheese on top, and let them cool a bit.
  • Meanwhile, grill the chicken fillets on the BBQ (or pan sear them with a bit of olive oil). Grill a few moments on each side, until the chicken is cooked but still tender and juicy (be careful - chicken fillets cook very fast). Let cool and slice.
  • Prepare a large salad bowl, or two small bowls for individual servings. Place the cress (or purslane) and parsley in the bowl, and cover with the grilled veggies and chicken. Grate a bit more parmesan on top of it all, drizzle with vinaigrette, and serve with a few slices of bread or some croutons.

Bon appétit!

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