Grilled Chicken and Zucchini Salad with Garlic-Lime Butter and Cornbread Croutons
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Ingredients & Equipment
What we send
- 4 ounceszucchini
- 1/4 pintgrape tomatoes
- 2 ouncescornbread
- 1 clovegarlic
- 2 packetsunsalted butter
- 3 ouncesbaby spinach
- 2boneless skinless chicken breasts
What You’ll Need
- canola oil
- olive oil
- kosher salt
- black pepper
- grill or grill pan (optional)
- 10" medium pan
Preheat grill to medium heat. Rinse all produce. Cut zucchini lengthwise into ¼-inch planks, discarding ends, then halve crosswise. Place zucchini on a plate, drizzle with olive oil, and season all over with ⅛ teaspoon salt and pepper; set aside. Halve grape tomatoes. Cut cornbread into ¼-inch cubes. If you have a zester and want to infuse your butter with even more flavor, zest up to ½ of lime, then halve.
Toast cornbread croutons
Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add cornbread and toast, stirring gently (to avoid crumbling), until golden and slightly crisp, 3-4 minutes. Transfer croutons to a plate and set aside for serving.
Make garlic-lime butter
While croutons toast, mince garlic and, still on cutting board, sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down repeatedly, to form a smooth paste. Place butter in a medium heatproof bowl. Microwave in 10-second intervals until melted. Add garlic paste, lime zest (if using), 1 squeeze lime juice, and ⅛ teaspoon salt; whisk to combine.
Make dressing and season chicken
In a large bowl, whisk together juice of ½ lime (save any remainder to brighten a glass of water), 2 tablespoons olive oil, ¼ teaspoon salt, and pepper to combine. Pat spinach dry with paper towel and add to bowl, along with tomatoes, waiting to toss until ready to serve. Pat chicken dry with paper towel and rub all over with 2 teaspoons olive oil, ½ teaspoon salt, and pepper.
Grill chicken and zucchini
If using a grill pan, place it over medium-high heat now. When grill is just smoking, add zucchini and chicken and cook until chicken is lightly charred and no longer pink, and zucchini is lightly charred and tender, 4-6 minutes per side. Transfer zucchini and chicken to cutting board. Cut zucchini into 1-inch pieces, add to bowl with salad, and toss to coat. Brush chicken with garlic-lime butter; set aside to rest, 5 minutes.
Plate grilled chicken and zucchini salad
Cut rested chicken into ¼-inch slices. Divide salad between serving plates. Top with sliced chicken and cornbread croutons. Enjoy!