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Lukewarm chicken, cheese and grape salad
2013-08-06
https://www.metro.ca/userfiles/image/recipes/salade-tiede-poulet-fromage-raisins-3917.jpg
PT05M
PT10M
PT35M
In a large bowl, combine all salad dressing ingredients, add the cheese slices and marinate in the refrigerator for 20 minutes.Preheat the barbecue on medium (or heat a frying pan with bottom ridges on medium).Brush the olive oil on the chicken and grill. Season and set aside, keeping warm.Drain the cheese slices. Keep the salad dressing-marinade. Cook the cheese one minute on each side. Keep warm.Prepare the plates, distributing the lettuce greens and raisins equally among them. Top with the chicken and cheese and pour on the salad dressing.Garnish with sprigs of dill and serve immediately.
4
Chef José Trottier
5
2
5
5
1/3 cup (80 mL) mezzo olive oil
1/4 cup (60 mL) lemon juice
1 Tbsp. (30 mL) apple jelly, melted
Salt and freshly ground pepper to taste
1 Tbsp. (15 mL) fresh dill, chopped
9 oz (250 g) halloum or other grillable cheese (ex.: rinsed feta), cut into 1/2 inch (1 cm) slices
2 chicken breast cut into large strips
1 Tbsp. (15 mL) mezzo olive oil
4 cups (2 L) romaine lettuce, shredded
2 cups (500 mL) mache or watercress
2 cups (500 mL) mesclun lettuce, shredded
1 cup (250 mL) seedless green grapes, halved
1 cup (250 mL) seedless red grapes, halved
fresh dill to taste
Lukewarm chicken, cheese and grape salad
4
servings
0:05
Preparation
0:10
COOKING
0:35
TOTAL TIME
Ingredients
-
1/3 cup
(80 mL)mezzo olive oil
-
1/4 cup
(60 mL)lemon juice
-
1 Tbsp.
(30 mL)apple jelly, melted
-
Salt and freshly ground pepper to taste
-
1 Tbsp.
(15 mL)fresh dill, chopped
-
9 oz
(250 g)halloum or other grillable cheese (ex.: rinsed feta), cut into 1/2 inch (1 cm) slices
-
2
chicken breast cut into large strips
-
1 Tbsp.
(15 mL)mezzo olive oil
-
4 cups
(2 L)romaine lettuce, shredded
-
2 cups
(500 mL)mache or watercress
-
2 cups
(500 mL)mesclun lettuce, shredded
-
1 cup
(250 mL)seedless green grapes, halved
-
1 cup
(250 mL)seedless red grapes, halved
-
fresh dill to taste
Preparation
In a large bowl, combine all salad dressing ingredients, add the cheese slices and marinate in the refrigerator for 20 minutes.
Preheat the barbecue on medium (or heat a frying pan with bottom ridges on medium).
Brush the olive oil on the chicken and grill. Season and set aside, keeping warm.
Drain the cheese slices. Keep the salad dressing-marinade. Cook the cheese one minute on each side. Keep warm.
Prepare the plates, distributing the lettuce greens and raisins equally among them. Top with the chicken and cheese and pour on the salad dressing.
Garnish with sprigs of dill and serve immediately.
Source :
Chef José Trottier
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
