Mediterranean Diet Recipes – Salad With Balsamic Chicken Recipe
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Mediterranean Diet Recipes – Salad With Balsamic Chicken Recipe
INGREDIENTS
¾Ib – boneless skinless chicken breast, cut into 18 chunks
18 – cherry tomatoes
1 – medium zucchini, trimmed and cut into 18 rounds
1 – small sweet onion, trimmed and cut into 18 chunks
3 tbsp – balsamic vinegar
1 tbsp – Dijon mustard
4 tbsp – extra-virgin olive oil
10 cups – baby arugula leaves, rinsed and spun dry
2 cups – torn fresh basil leaves
1 cup – cooked chickpeas (rinsed and drained if canned)
1 – large yellow pepper, cored, seeded, and cut into 18 wedges
½ – a 14-ounce round whole-wheat bread loaf, cut into four slices
Salt and freshly ground black pepper
PREPARATION
1. Using six skewers, thread a chunk of chicken onto one skewer, followed by a cherry tomato, a zucchini round, a pepper wedge, and an onion chunk.
2. Repeat process two more times, so skewer holds three chicken chunks, three cherry tomatoes, three zucchini rounds, three pepper wedges, and three onion chunks.
3. Grab a bowl, whisk together oil, vinegar, mustard, salt and pepper (vinaigrette).
4. Lightly brush all skewers with 2 tablespoons vinaigrette; save the rest for topping salads(step 10).
5. Oil grill grates and preheat grill to medium.
6. Place skewers on grill and cook, turning several times, for 8 to 10 minutes, or until chicken is just cooked through and veges are tender.
7. Transfer skewers to a platter.
8. Place bread on grill and brown on both sides, about 1 minute total.
9. Serve as grilled slices, or cut bread into cubes for croutons.
10. Arrange equal portions of arugula, basil, and chickpeas on four large plates.
11. Top each salad with a bread slice (or sprinkle with croutons) and the contents of one and a half skewers, then drizzle with a portion of the reserved vinaigrette.
