Antonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox
Instead of serving grilled chicken over your usual mixed greens, try this fresh and tangy squash salad. We like the mix of yellow and green squash in this salad, but you can use any kind that’s in season, from round pattypan to bicolored Zephyr. Just avoid large squash, which tend to be watery and have more seeds. You can serve this as a meal, or you can add 1 cup of any whole grain, such as farro or quinoa to make it more substantial.
How to Make It
Step 1
Preheat grill to medium-high (400°F to 450°F). Whisk together first 5 ingredients, 3/4 cup of the oil, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Place zucchini and squash in a bowl; stir in half of the vinaigrette. (Set aside remaining half.) Let stand 20 minutes.
Step 2
Brush chicken with remaining 1 tablespoon oil; sprinkle with remaining 3/4 teaspoon salt and 1/2 teaspoon pepper. Grill, covered, turning occasionally, until a thermometer inserted in middle of chicken registers 165°F, 6 minutes. Remove from grill; let rest 5 minutes.
Step 3
Sprinkle squash mixture with feta and mixed herbs; serve with chicken and remaining vinaigrette.
