Grilled Chopped Salad with Sweet Mustard Vinaigrette

INGREDIENTS

FOR THE VEGETABLES:

1 yellow squash sliced longways 1 green zucchini sliced longways 1 thickly sliced red onion 1 small bunch of asparagus 3 ears of corn 1 cup of cherry tomatoes 1 bunch of green onions 1 red bell pepper, seeds and stem removed 1 head of romaine lettuce sliced in half 3 tablespoons of olive oil Kosher salt and fresh cracked pepper to taste

FOR THE DRESSING:

¼ cup of Gulden’s® Spicy Brown Mustard ¼ cup of honey ¼ cup of white wine vinegar ½ cup of olive oil Kosher salt and fresh cracked pepper to taste

FOR THE CHICKEN:

2 large chicken breasts 1 tablespoon of olive oil 1 tablespoon of blackening seasoning

INSTRUCTIONS

Preheat the grill to high heat.

Chicken: On a plate mix together the olive oil and blackening season and coat the chicken on all sides and place on the grill.

Cook for 5 to 7 minutes on each side or until dark grill marks are formed and they are cooked through. Set aside to rest for 2 to 3 minutes before dicing.

Vegetables: Place all of the vegetables on a sheet pan and coat them thoroughly in the olive oil, salt and pepper and roast on the grill for 3 to 5 minutes or until slightly charred and slightly crunchy. Removed them and chill. Note that the romaine will cook in 1 to 2 minutes and the corn in the husk will grill for 15 to 20 minutes. Remove the husks, remove the corn from the ear and chill.

Once the vegetables are cool cut them to a medium dice.

Dressing: In a bowl whisk together the mustard, honey and vinegar until combined and then slowly drizzle in the olive oil while continuing to whisk. Season with salt and pepper.

Add all of the chopped vegetables to a large bowl along with the diced chicken and dress with a few tablespoons of sweet mustard vinaigrette and toss until coated.