I'm holding on to the last legs of summer and cooking with fresh ingredients as long as I possibly can. That means I'm eating lots of salad and grilling outside as much as possible. Let's talk about using the grill to create a salad built to satisfy. If I'm going to eat salad as a main course, it better be filling, super flavorful, and loaded with protein. The grill helps to char and soften deliciously hardy vegetables to layer with spicy arugula, meaty walnuts, and perfectly juicy chicken breasts. It's layered with crunch, spice, and smooth textures creating a perfectly balanced dish. A salad made with flame? Good. A salad built to satisfy a hungry bear? Even better. Grilled Vegetable Salad with Chicken Servings: 4 Prep Time: 1 hour Time in Kitchen (or by the grill): 30 minutes Simple Dijon Vinaigrette ingredients: 2 tablespoons white wine vinegar 1 tablespoon Dijon mustard 1 clove garlic, minced Salt and pepper, to taste 1/4 cup e...