Grilled Chicken Fillet and Zucchini Summer Salad - Maple Leaf
Prep Time: 5 minutes | Cook Time: 15 minutes | Yields: 4 servings

Grilled Chicken Fillet and Zucchini Summer Salad

Ingredients

1 pkg Maple Leaf Prime Raised without Antibiotics Chicken Fillets

3 small green zucchini, 1 inch bias slice

3 small yellow zucchini, 1 inch bias slice

1 lbs asparagus, trimmed

1 lemon, juiced and divided

¼ cup roasted garlic and parmesan bread dipper oil

1 tbsp (15 mL) vegetable oil

1 tbsp Italian seasoning

½ tbsp thyme, chopped

Parmesan

Directions

Preheat grill to medium high heat.

In a large bowl combine chicken, oil, seasoning and half the lemon juice. Toss well to combine.

Grill chicken 3 to 4 minutes per side turning frequently until a temperature of 165 degrees is reached. Remove from grill and set aside.

Grill zucchini and asparagus until tender / crisp and allow to cool.

Place vegetables and chicken in a large bowl. Pour parmesan oil over top with thyme and remaining lemon juice and toss well to coat. Arrange onto a large platter.

Garnish with parmesan cheese. Serve with grilled Garlic bread.

Tip: Chill this dish before serving for a cool summer evening dinner.

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