Grilled Vegetable and Chicken Salad

  • Preparation 30 MIN
    Cooking 12 MIN
    Cooling 30 MIN
  • Servings 4
Looking for an easy lunch recipe? This salad eats like a meal, and is a perfect lunch idea for the office during the week!



Pesto Mayonnaise



  1. On a plate, drizzle the chicken with the lemon juice. Season with salt and pepper. Drizzle lightly with oil. Let marinate while you prepare the vegetables.
  2. Preheat the grill, setting the burners to high. Oil the grate.
  3. On a work surface, using a mandoline, slice 2 zucchini into strips 1/8 inch (3 mm) thick. Using a spiralizer, cut the remaining 2 zucchini into thin spirals. Set aside the zucchini spirals until ready to serve.
  4. On a large plate, drizzle the zucchini strips, bell peppers and onions with the oil. Season with salt and pepper.
  5. Grill the chicken for 4 minutes on each side or until cooked through. Let cool completely. Thinly slice.
  6. At the same time, grill the bell peppers on all sides until charred. Place in an airtight container and let cool for 30 minutes. Remove the skin, ribs and seeds. Slice into strips. Pat dry with paper towel, if necessary.
  7. Grill the onions and zucchini strips. Set aside on a plate to cool.

Pesto Mayonnaise

  1. In a bowl, whisk together the mayonnaise, pesto and lemon juice. Season with salt and pepper. Divide the mayonnaise into four small jars and seal the jars.
  2. Add a layer of raw zucchini spirals, then chicken, grilled vegetables, bocconcini, arugula, pumpkin seeds and Parmesan, if desired. Seal the jars.


Using store-bought grilled vegetables will shorten your prep time.

To help you with this recipe


The spiralizer creates pretty ribbons out of zucchinis, sweet potatoes or apples. Slices thicker or thinner juliennes with the three blade options. Its non-slip feet and downward angle are ergonomic.

39.99 $


Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.