Sambal Chicken Breast with Seasonal Grilled Vegetables
This vibrant salad features a colorful medley of grilled vegetables—like asparagus, zucchini, and onions—layered over a bed of mixed greens. It’s topped with tender, chili-rubbed grilled chicken breast and finished with a creamy avocado dressing. Smoky, nourishing, and refreshingly satisfying.
Nutritional facts
Protein
47g
Carbs
18g
Calories
620
Fat
43g
Ingredients
Lacinato Kale, Cherry Tomato, Canola and Olive Oil Blend, Red Onion, Asparagus, Black Pepper, Cilantro, Garlic, Lemon Zest, White Wine Vinegar, Sugar, Zucchini, Kosher Salt, Jalapeno Peppers, Yellow Squash, Red Sambal Chili Paste, Corn, Lime Juice, Lime, Thyme, Lemon Juice, Chicken Breast, Avocado
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About John DeLucie
For much of the past two decades, John DeLucie has been one of New York City’s most popular chefs leading a number of restaurants like Bedford & Co, Ainslie, Empire Diner, The Lion, and The Waverly Inn.
Upon graduating from NYU, he eventually gave in to his natural culinary curiosity and began a tour of Europe’s great cuisine centers—France and Italy—where he sculpted his own cooking style, fusing modern cooking techniques with European craft. Upon returning to the States, Chef
DeLucie landed several jobs including chef de Cuisine at the venerable seafood restaurant Oceana.
Today, DeLucie’s style remains as distinctively simple as it is universally praised. His newest restaurant, Merchants Social, is in Hudson, NY.
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