Grilled Chicken Club Salad
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% |
-
1-1/2 lb (750 g) boneless skinless chicken breasts
Half red onion
12 slices bacon
24 cherry tomatoes
Pinch each salt and pepper
6 cups (1.5 L) torn romaine lettuce
1-1/2 cups (375 mL) croutons
Creamy Herbed Dressing:
2 tbsp (25 mL) minced fresh parsley
2 tbsp (25 mL) light mayonnaise
2 tbsp (25 mL) white wine vinegar
4 tsp (20 mL) grainy or Dijon mustard
1/2 tsp (2 mL) dried basil
1/4 tsp (1 mL) each salt and pepper
2/3 cup (150 mL) vegetable oil
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
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