Fresh Avocado Vinaigrette Grilled Chicken with Roasted Red Pepper Vegetable Salad

Serves: Total Time:
4 45 min


  1. Toss chicken legs in about 4 ounces of Cindy's Kitchen Fresh Avocado Vinaigrette.
  2. Cut zucchini, summer squash and bell peppers in half lengthwise, cut onion into 3/4 inch slices, leave onion slices whole.
  3. Toss all vegetables in Cindy's Kitchen Roasted Red Pepper Dressing & Marinade.
  4. On a medium hot grill place chicken skin side down and vegetables flesh side down and let cook for five minutes.
  5. Flip chicken and vegetables once and cook for an additional five minutes.
  6. Remove vegetables and let slightly cool.
  7. Let chicken cook on grill for an additional twenty minutes or until the internal temperature of the chicken is 165 degrees. (Cooking times may vary by grill)
  8. While the chicken finishes cooking, slice vegetables in 1/2 inch pieces and seperate onion rings. Toss in additional Cindy's Kitchen Roasted Red Pepper Dressing & Marinade to taste.
  9. For presentation, gently drizzle Cindy's Kitchen Fresh Avocado Vinaigrette across your plate. Halve and deseed an avocado and fill with 1 oz. of Fresh Avocado Vinaigrette for additional dressing and dipping.
  10. To serve, remove chicken from grill and serve along side vegetable salad.
Cindys Note

Jason Mease
Kitchen Manager

Jason creates inspired recipes for Highland Park Market from their Manchester location.

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  • 4 Bell & Evans chicken leg quarters
  • Cindy's Kitchen Fresh Avocado Vinaigrette
  • 1 large zucchini
  • 1 large summer squash
  • 1 medium red onion
  • 4 bell peppers, any colors
  • Cindy's Kitchen Roasted Red Pepper Dressing & Marinade
Avocado Vinaigrette Image

This recipe was made using Avocado Vinaigrette.

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