Roasted Vegetable & Grilled Chicken Salad Wrap

Compensation was provided by ConAgra via Mode Media.

You can always tell when it’s springtime in the Midwest by visiting the grocery store. Fresh food comes in and there becomes an abundance of possibilities for your next meal.

Many of these local vegetables that are in season are perfect for grilling.

Roasting vegetables over the grill is not only a quick way to cook them, but it brings out all of the wonderful flavors and bright colors. Some of my favorite springtime vegetables to grill are corn, squash, tomatoes, zucchini, potatoes and green beans.

With Memorial Day upon us, summer barbecues are about to begin and recipes that can feed a large number of people are perfect for them.

That is what inspired me with this Chef Billy Parisi recipe for Roasted Vegetable Chopped Salad with Sweet Mustard Vinaigrette and Blackened Chicken.

With the use of fresh vegetables, chicken breasts and Gulden’s® Spicy Brown Mustard, we created a grilled salad that could be wrapped as a sandwich or eaten alone.

This recipe starts off with coating and grilling the chicken. Using one of Chef Billy Parisi’s tips, we made sure to turn the grill up high and have some patience before turning the chicken breasts over.

Why? Because leaving the chicken alone, for at least 5-7 minutes on each side, you will create beautiful grill marks that we all love to see on our food.

We threw a couple ears of corn on the grill and a pan full of vegetables. The aroma was delicious!

While waiting for the vegetables to finish, we mixed up a Sweet Mustard Vinaigrette dressing using Gulden’s® Spicy Brown Mustard.

This recipe will make a large bowl of salad, which is perfect for serving a large crowd or creating leftovers to eat through the week.

I made sandwich wraps for dinner and put together several containers of salad to use in lunches and sides for upcoming dinners.

This is really a great springtime salad and can be modified easily to fit your tastes. Feel free to make it and let me know how it turned out in the comments below!

For the Vegetables:

• 1 yellow squash sliced longways
• 1 green zucchini sliced longways
• 1 thickly sliced red onion
• 1 small bunch of asparagus
• 3 ears of corn
• 1 cup of cherry tomatoes
• 1 bunch of green onions
• 1 red bell pepper, seeds and stem removed
• 1 head of romaine lettuce sliced in half
• 3 tablespoons of olive oil
• Kosher salt and fresh cracked pepper to taste

 

For the Dressing:

• 1⁄4 cup of Gulden’s® Spicy Brown Mustard
• 1⁄4 cup of honey
• 1⁄4 cup of white wine vinegar
• 1⁄2 cup of olive oil
• Kosher salt and fresh cracked pepper to taste

 

For the Chicken:

• 2 large chicken breasts
• 1 tablespoon of olive oil
• 1 tablespoon of blackening seasoning
• Procedures:
• Preheat the grill to high heat.

Chicken: On a plate mix together the olive oil and blackening season and coat the chicken on all 
sides and place on the grill.

Cook for 5 to 7 minutes on each side or until dark grill marks are formed and they are cooked 
through. Set aside to cool for 2 to 3 minutes before dicing.

Vegetables: Place all of the vegetables on a sheet pan and coat them thoroughly in the olive oil, 
salt and pepper and roast on the grill for 3 to 5 minutes or until slightly charred and slightly crunchy. Remove them and chill. Note that the romaine will cook in 1 to 2 minutes and the corn in the husk will grill for 15 to 20 minutes. Remove the husks, remove the corn from the ear and chill.

Once the vegetables are cool cut them to a medium dice.

Dressing: In a bowl whisk together the mustard, honey and vinegar until combined and then 
slowly drizzle in the olive oil while continuing to whisk. Season with salt and pepper.

Add all of the chopped vegetables to a large bowl along with the diced chicken and dress with a few tablespoons of sweet mustard vinaigrette and toss until coated.

Visit forkful.com for additional recipe ideas, grilling tips and inspiration.