Summer Salads: Grilled Chicken with Summer Vegetable Salad

 

We so enjoyed the Summer Vegetable Salad, I decided to grill chicken breasts to serve on top.  You can choose either chicken thighs or breasts.  I grilled boneless skinless breasts.  I had purchased a family sized package and seasoned half with lemon pepper and the remaining with salt, pepper, and granulated garlic.

Of course, if you have a grill pan, it's easy to cook the chicken on the stovetop.  If you choose to cook outdoors on the grill, preheat the grill and place the chicken on the grates. When the chicken will release easily, turn the chicken one quarter turn and cook for a few more minutes.

Flip the chicken over, repeat the process, and cook until the internal temperature reaches 165 degrees F.  Remove from the grill.

To serve, you can either serve the chicken pieces whole or slice and place on top of the summer vegetable salad.  Add additional oil and vinegar dressing if you'd like.

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