Grilled Chicken Club Salad

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Tested Till Perfect

Transport the marinated chicken and other ingredients in separate containers ready to thread onto skewers to grill.

Servings: 6

Ingredients:

Nutritional Info
Per serving: about -
cal 435
pro 32 g
total fat 28 g
sat. fat 4 g
carb 13 g
fibre 2 g
chol 78 mg
sodium 462 mg
% RDI: -
calcium 4%
iron 15%
vit A 19%
vit C 47%
folate 45%

Preparation:

Creamy Herbed Dressing: In small bowl, whisk together parsley, mayonnaise, vinegar, mustard, basil, salt and pepper; whisk in oil.

Cut chicken into thirty-six 1-inch (2.5 cm) cubes; place in bowl. Add half of the dressing; toss to coat. Cover and refrigerate for 30 minutes. (Make-ahead: Refrigerate chicken for up to 24 hours. Or freeze in freezer bags for up to 2 weeks; thaw in refrigerator. Cover and refrigerate remaining dressing for up to 4 days.)

Cut onion into twenty-four 1-1/2-inch (4 cm) pieces. Cut each bacon strip crosswise into thirds. Wrap 1 bacon piece around each chicken cube. Onto each of 12 metal or 10-inch (25 cm) soaked wooden skewers, thread 1 chicken cube, 1 piece onion and 1 tomato. Repeat once. Finish with third chicken cube. Sprinkle with salt and pepper.

Place skewers on greased grill over medium heat; close lid and grill, turning 3 times, until bacon is crisp and chicken is no longer pink inside, about 12 minutes.

Mound lettuce and croutons onto 6 plates; top each with 2 skewers. Drizzle with remaining dressing.



Source

Canadian Living Magazine: July 2006; Get Grilling: Summer 2007




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