Arugula with Grilled Squash and Chicken - Delicious Living
This delicious salad can be made vegan by substituting tempeh lightly browned in coconut oil for the chicken.
Ingredients
- 2 medium yellow squash (or 1 yellow squash and 1 zucchini)
- 6 tablespoons extra-virgin olive oil (divided)
- 3 roasted and peeled red bell peppers (or a combination of yellow, orange, and red)
- 4 4-ounce boneless, skinless chicken breasts
- 3 tablespoons balsamic vinegar (divided)
- 1 teaspoon Dijon mustard
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup finely diced shallots
- 5 ounces baby arugula
- 2 tablespoons chopped fresh parsley
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