Grilled Chicken and Summer Squash Salad

Heat grill to very hot.

Make vinaigrette by putting the oil, lime juice and zest, cilantro, ginger, jalapeño, garlic, sugar, and 1 teaspoon salt in a small jar with a lid. Shake to emulsify. Put the squash and chicken on a rimmed baking sheet, drizzle with 1/2 cup of the vinaigrette, and toss to coat. Reserve the remaining vinaigrette.

When grill is hot, cook squash and chicken until the squash is barely tender and the chicken is just cooked through. Transfer to a cutting board and let cool briefly.

Arrange the squash and chicken on a serving platter and drizzle with remaining vinaigrette. Serve warm or room temperature.