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© Meredith Corporation. All rights reserved. Used with permission.
Mix together hot sauce, broth and lemon juice. Place chicken in a large sealable bag and add hot sauce mixture. Seal and shake bag to coat chicken. Refrigerate for 8 to 24 hours.
Heat a gas grill to medium-high or prepare a charcoal grill with medium-hot coals. Holding a paper towel with tongs, lightly coat grill rack with oil.
Place zucchini and corn on grill rack and cook for 10 to 12 minutes, turning a few times. Meanwhile, add chicken; grill for 3 minutes per side or until internal temperature registers 160°F.
Cut kernels from cobs and place in a medium bowl; cut zucchini into bite-size pieces and add to bowl. Add tomatoes; season with salt and pepper.
Stir vinegar, mustard, garlic salt and pepper together in a small bowl. Gradually whisk in oil.
Dress greens with 3 tablespoons of the dressing. Drizzle the remaining dressing over the grilled vegetables and serve with chicken.