1-2tablespoonsolive oiljust enough to coat the vegetables
1/4cupbarbecue sauceI like Bone Suckin' Sauce
1head arugula
1head red lettuce
3tablespoonslemon juice
2tablespoonsolive oil
1tablespoonfreshly chopped mint
1garlic cloveminced
1teaspoonkosher salt
Freshly ground pepper
Instructions
Heat a grill to high. Sear chicken breasts on each side for 3 minutes before moving to a lower temperature area of the grill. Brush with barbecue sauce and cook for 3 minutes, flip and brush other side with barbecue sauce and cook another 2-3 minutes until cooked through but still moist.
While the chicken is cooking, toss the vegetables and grapes with olive oil. Grill asparagus and radishes for about 3 minutes in a grill basket, on a grill tray, or on a piece of aluminum foil set on the grill grates (this will prevent vegetables from falling through the grates). Add scallions, tomatoes, and grapes and grill until all the vegetables and grapes are cooked but still tender. The grapes and scallions will be more wilted, which is ok.
Remove chicken and vegetables from grill and set aside.
Divide the arugula and red lettuce among four plates. Top each plate of greens with an even mixture of grilled vegetables and grapes. Slice grilled chicken breasts and divide among plates.
Whisk together lemon juice, olive oil, mint, garlic, salt, and pepper. Drizzle on salads and serve.
Recipe Notes
Grilling time will vary depending on thickness of chicken. Do not leave food on grill unattended, as items can quickly burn.