Grilled veggies salad with chicken

Its warm here already and it's grill season :). Love how fast everything gets cooked on the grill and  not to mention the mess free kitchen !
This salad was made in the "what is in the fridge" style, so be free to modify the ingredients in the same manner :)

Ingredients:

4-5 leaves from Roman, iceberg  salad or spinach( use one or the other )
3 radishes

1 cup broccoli
1  cup cauliflower
2 big carrots
4-5 mushrooms
1 onion
3-4 small potatoes

2-3 chicken breasts

Dressing:

1/3 cup olive oil
1/4 cup vinaigrette (balsamic, red or any other you have) or lemon juice
salt and black pepper on taste


Directions:

Wash all veggies. Cut the onion in half and peel the top layer of the skin. Cut the broccoli and cauliflower in big pieces. The mushroom, potatoes (if using big you will need to cut them in 4 big chunks) and carrots can be grilled as they are and will cut them afterwards.

Wash and season the chicken with 2 tablespoons oil and some salt.

Once the grill is ready place the chicken, veggies and grill them until ready. The mushroom, broccoli and cauliflower will be done first, then check the onions and carrots. Potatoes will need some longer time, make sure you turn them and grill on both sides, same with the chicken.

Whisk together the oil, vinegar, salt and black pepper.

Meanwhile wash, dry and cut the romaine or iceberg salad and mix them with cut radishes. Season with some of the dressing.

Once all is ready, cut the whole vegetables in big pieces and combine well. Season with remaining dressing.

Slice the chicken breast.

To combine the salad, place some of the salad leaves on a plate, top that with some of the grilled veggies and  then arrange the chicken pieces. Add some fresh herbs and enjoy a healthy meal !

Grilled veggie salad with goat cheese

Grilled veggie salad with goat cheese
This will make 2 portions and we usually eat this as a main dish with
Ingredients:

1 green pepper
1 red pepper
1 onion
1/2 eggplant
1 zucchini
1/3 cup goat cheese

Dressing:
parsley
salt
1Tbs olive oil
lemon


Wash all veggies. Grill the whole peppers, cut into circles eggplant, zucchini and sliced onion.
Once the pepper is grilled well ceep them in a zip bag or in a cover plastic container for 10 mins. This will make it easier to pill the skin off the grilled peppers. Cut into big pieces. Combine all and add dressing.
To make the dressing mix well salt, olive oil, lemon juice, chopped parsley. The amount of fresh lemon juice is as per taste. I like my salads with more lemon and I use half of it. Add the cheese. The warmth of the grilled veggies will make the cheese melt little and makes the salad even more delicious ;).
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TIPS:
If you like your salads sweet, you can add 1/3 cup of cranberries or raisins along the dressing.
Enjoy!