I’m not holding back by naming this the greatest grilled chicken pesto salad. But I think it lives up to the hype. Really simple to prepare but so yummy! I used my spinach pesto as the dressing – adding a handful of fresh basil from the garden.
Start by making the simplest of marinades:
I use a small mason jar, add all the ingredients and shake. Then let it sit while you prep your veggies.
- 2 eggplant
- 2 yellow squash
- 2 zucchini squash
Slice all the veggies about 1/2 inch thick. I like to cut my squash and zucchini diagonally so they don’t slip down the grill grates.
The trick to the vegetables? Score them so when you brush the marinade on, the garlic gets caught in the grooves!
Bring all your ingredients out to the grill.
If you have a grill large enough, preheat it to two different settings. Medium high for the chicken and just medium for the veggies. This helps keep your veggies from getting over cooked.
Once I get the chicken on the grill, I just season it with salt and pepper. Brush the veggies with the garlic olive oil.
Grill the chicken until the juices run clear – not pink. Grill the veggies until soft. I had to grill the veggies in batches.
Once cooked, chop the chicken and veggies.
Toss with the pesto and serve in a red pepper that has been halved and seeded. You can grill the red pepper until soft, or not. Your choice!