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Grilled Chicken Salad with Summer Vegetables

Instead of serving a ‘several-course’ meal when you are entertaining this summer, try a balanced salad ‘serve yourself’ meal. The secret is the best of everything fresh, like local sustainable ingredients from your nearby farmer or farmer’s market. Try serving the ingredients, salads and protein separately, so everyone can choose what they like.

ASIAN SALAD

Preparation time: 20 minutes. Serves: 8.
8 cups mixed mesclun greens

1/2 cup cilantro

1/2 cup chopped shallots

6 baby fresh carrots, chopped

1 red bell pepper, stem and seeds
removed and sliced julienne

1 (4 oz) can water chestnuts, drained,
chopped, and rinsed well

1/2 cup sliced fresh radishes

1 lb cooked spicy shrimp (recipe below)
In a large bowl toss greens, with all other ingredients except shrimp. Serve with Ginger Scallion Dressing (recipe below)

GINGER SCALLION DRESSING

Preparation time: 10 minutes. Serves: 8.
6 cloves garlic, minced

2 Tbsp freshly grated ginger

1 cup finely chopped scallions

1/3 cup honey

1/2 cup soy sauce

1/4 cup rice vinegar

1 Tbsp Sesame oil

2/3 cup canola oil
Whisk together garlic, ginger scallions, honey, soy sauce, vinegar and sesame oil. Slowly add the canola oil – a slow thin stream as you whisk until combined.

SPICY SHRIMP
Preparation time: 5 mins. Marinating time: 5 mins.
Cooking time: 5 mins. Serves: 8.

4 cloves garlic, minced

1 tsp cumin

1 tsp fresh ground sea salt

4 fresh limes, juiced

2 tsp hot chili sauce

1/3 cup canola oil

2 lb shrimp, peeled
and deveined

In a large bowl mix together all ingredients except shrimp, then add shrimp and toss to coat and let marinate about 5 minutes. Heat large iron skillet; spray with a little oil and place shrimp in skillet. Cook over medium heat about two minutes on each side, or until the shrimp turn pink. Add to salad above.

GRILLED CHICKEN SALAD WITH
SUMMER VEGETABLES

Preparation time: 10 mins. Cooking time: 2 mins. Serves: 4.
Vinaigrette:

1 Tbsp. lemon juice

3 Tbsp olive oil

1 tsp Dijon mustard

Salt and pepper
Whisk together the above ingredients and set aside.

4 boneless, skinless chicken breasts, cooked

2 Tbsp fresh Rosemary

1 red bell pepper, cored, seeded, and julienne

1 yellow bell pepper, cored, seeded and julienne

1 red onion, peeled and thinly sliced

2 Tbsp + 4 Tbsp olive oil

1/2 cup water chestnuts, sliced

1 cup grape tomatoes cut in half

1/2 lb asparagus, blanched and cut in thirds

Freshly ground sea salt

Freshly ground black pepper

1/2 lb Gorgonzola, crumbled

6 heads Bibb lettuce, washed and dried

Slice chicken into bite size pieces and toss with rosemary.
In a skillet, sauté peppers and onions briefly in 2 Tbsp olive oil. Combine chicken, peppers, onions, water chestnuts, tomatoes and asparagus in a bowl. Add salt, pepper, Gorgonzola and remaining olive oil. Toss well. Place Bibb lettuce on plate and place chicken salad on top.

ROASTED BEETS
Preparation time: 5 mins. Cooking time: 50 mins. Serves: 4.
Beets

2 Tbsp olive oil

Coarsely ground sea salt

1 Tbsp red wine vinegar
Preheat oven to 350°F. Wash beets, leaving skins on. Pat dry. Place beets in a small baking dish. Toss with olive oil and sprinkle with salt. Cover and bake for about 50 mins or until a knife can slide easily into the largest beet. Remove beets and let cool. Peel, slice and eat, adding red wine vinegar, balsamic vinegar or just salt. Some like them with butter, salt and pepper.

Capt. Jan Robinson holds certificates from the Culinary Institute of America, The Ritz Cooking School, and the Cordon Bleu. Her Ship to Shore Cookbook Collection is available at your local marine or bookstore. Or visit www.shiptoshoreINC.com email CapJan@aol.com or call 1-800-338-6072 and mention All at Sea to receive a discount.

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