Seasonal Grilled Vegetables with Chicken Breast
This enticing salad boasts a medley of perfectly grilled vegetables like asparagus, zucchini, and onions, all on a bed of kale. The vibrant colors and smoky flavors of the vegetables are perfectly complemented by a luscious, creamy avocado dressing. Topped with tender, chili-rubbed grilled chicken breast, this salad offers a satisfying combination of textures and flavors that will leave you feeling nourished and refreshed
Nutritional facts
Protein
49g
Carbs
13g
Calories
400
Fat
17g
Ingredients
Cherry Tomato, Canola and Olive Oil Blend, Red Onion, Asparagus, Black Pepper, Cilantro, Garlic, Zucchini, Kosher Salt, Jalapeno Peppers, Yellow Squash, Red Sambal Chili Paste, Corn, Kale, Lime Juice, Lime, Thyme, Chicken Breast, Avocado
Reviews
4.0
Based on 1752 reviews
The greens and tomatoes were wilted and squishy by the time I got to them. The rest was delicious
Lauren · 05/22/25
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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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