Grilled Chicken & Zucchini Salad with Mint

Prep: 45 minutes Marinate: 2 hours | Cook: 8 to 10 minutes

INGREDIENTS

For the dough:

• 1/4 cup fresh lime juice
  
• 1 tablespoon chopped fresh mint, or 1 teaspoon dried
  
• 1/4 teaspoon salt
  
• 1/8 teaspoon freshly ground pepper
  
• 1/4 cup olive oil
  
• 2 medium Prime Time zucchini, cut diagonally into 1/4 inch slices
  
• 4 skinless, boneless chicken breast halves
  
• 1 1/2cup cooked wild rice, or 3 cups cooked white rice
  
• 3 medium Prime Time tomatoes, peeled, seeded, and diced
  
• 1 Prime Time red or yellow bell pepper, seeded and diced
  
• 2 tablespoons finely chopped red onion
  
• Mint Vinaigrette
  
  

PREPARATION

1. In a small bowl, mix together lime juice, mint, salt, pepper, and olive oil. Use about 3 tablespoons of this mixture to marinate zucchini. Toss remainder with chicken and marinate 2 hours at room temperature, or overnight in the refrigerator.
2. Prepare a hot fire. Remove zucchini and chicken from marinate and grill, turning, until tender, 3 to 5 minutes for zucchini, 8 to 10 minutes chicken. Slice chicken crosswise on a diagonal into bite-size pieces.
3. In a large mixing bowl, gently toss rice with chicken, zucchini, tomatoes, bell pepper, and red onion.
4. Pour on about half of Mint Vinaigrette and toss again; add remaining vinaigrette to taste. Season with additional salt and pepper, if necessary.

SERVINGS 4