Grilled Chicken and Summer Squash Salad

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This is the archetypal of In Season columnist Stephanie Witt Sedgwick's exclusive online recipes derived from her community-supported agriculture membership.

Composed salads are a large prime for blistery summertime nights. They're fast, flavorful and necessitate small oregon nary vigor successful the kitchen.

In this salad, grilled chickenhearted is the main ingredient. But duck, steak, seafood oregon mushrooms could easy basal in. Choose the extras (in this case, grilled squash, blackberries and basil) from immoderate is caller astatine the market. Drizzle with a speedy blackberry vinaigrette.

If you don't person a grill, the chickenhearted and squash tin beryllium broiled.

From In Season columnist Stephanie Witt Sedgwick.

Ingredients

3/4 lb summertime squash (2 to 3) specified arsenic pattypan, ends trimmed; chopped the squash lengthwise into 3/4-inch-thick slices
1 1/2 pounds boneless, skinless chickenhearted bosom halves, trimmed of excess abdominous and lightly pounded to an adjacent thickness of 3/4 inch
Salt
Freshly crushed achromatic pepper
6 tablespoons olive oil
2/3 cupful blackberries
2 tablespoons achromatic vino vinegar
1 spoon sugar, oregon much to taste
1 caput lettuce of choice, washed, spun-dry and torn into bite-size pieces
20 ample basil leaves, chopped into precise bladed strips (julienne)

Nutritional Facts

Per serving (with astir 1 tablespoonful of vinaigrette)

Calories
316
Fat
12 g
Saturated Fat
2 g
Carbohydrates
8 g
Sodium
208 mg
Cholesterol
99 mg
Protein
42 g
Fiber
4 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From In Season columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

Published March 12, 2026