A great summer salad combo with
grilled chicken breasts, red peppers, and onions.
Recipe by Chef Michael’s Kitchen
Ingredients:
2 boneless skinless chicken breasts
4 peppers assorted colors, halved,
stemmed and seeded
4 tablespoons olive oil
2 tablespoon balsamic vinegar
1 heaping spoonful (1 tablespoon/15
ml) or so of Dijon mustard
1 teaspoon chili powder
1 large bunch fresh basil
3 or 4 green onions, chopped
1-2 sprinkles of salt and lots of
freshly ground pepper
Preparation:
Prepare and preheat your grill to its highest setting.
Halve the peppers and remove the seeds. Toss them in a bowl
with a big splash of olive oil and set aside. Whisk together the vinegar, oil,
mustard and chili powder to make your double duty marinade/dressing. Reserve a
half cup or so of the sauce to act as a salad dressing and put it in a second
bowl. Always use separate bowls so as not to contaminate the dressing half with
the raw chicken!
Toss the chicken breasts in the marinade to coat. Now bring
it and the peppers to the grill and cook both sides to perfection.
Layer the peppers in a festive salad bowl, thinly slice the
chicken breasts and place on top. Add your fresh basil and green onions and
pour on your dressing. Pretty and pretty fantastic! All that grilled goodness
is ready for the plate. Serve and share!
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