Grilled Salad

I don't remember where I saw the idea for this one - I think part of came from a Rachael Ray recipe...again, another recipe with no real measurements - I trust you can figure out how much to use. I did use store-bought dressing in the salad but I add some ingredients to it to make it a little better tasting.

Grilled Salad

Chicken breasts
Italian dressing for both chicken marinade and for salad
Whole wheat penne pasta
Hearts of romaine
Radicchio
Endive
Zucchini
Fresh mozzarella cheese
Olive oil
Salt
Pepper
Dijon mustard
Red wine vinegar

Marinade chicken breasts in dressing for at least 1 hour. Cook pasta according to package directions. Drain pasta and drizzle with olive oil to prevent sticking, cool pasta and keep refrigerated. Grill chicken until done - let rest 5 minutes - then cut into pieces and let cool in fridge. Slice romaine hearts, radicchio, and endive in half - keep core intact so halves stay together. Cut zucchini into slices or wedges. Dress romaine, radicchio, endive, and zucchini with olive oil, salt, and pepper. Grill lettuces over medium-high heat, cut side down until heated through and edges begin to char - turning once if necessary. Grill zucchini until cooked. In bowl, mix small amount of Italian dressing with a squirt of Dijon mustard, a splash of red wine vinegar and olive oil. Salt and pepper to taste. Add cooled pasta to the bowl. When lettuces and zucchini are done, chop in bit-sized pieces and add to bowl. Add chicken pieces and toss with the dressing. Rip or cut mozzarella and add to bowl. Toss again and serve.


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-Obviously, my salad only had the zuchinni and no chicken and Will's had chicken and no zuchinni.
-The mozzarella was good but not enough flavor - I would try manchego the next time or maybe even bleu cheese.