Freshly roasted peppers with char grilled flavour. Salty capers, fresh garlicky-herb dressing and tender chicken slices. Italia Bella!
|.25 cup||(60 mL) Minced red onion|
|.5 cup||(125 mL) Chopped fresh basil|
|.3 cup||(75 mL) Lemon juice|
|2 tbsp||(30 mL) White balsamic vinegar|
|1 tbsp||(15 mL) Dijon mustard|
|1||Clove garlic, minced|
|1 tbsp||(15 mL) Honey|
|.75 cup||(175 mL) Olive oil|
|Salt and pepper|
|1||Package Maple Leaf Prime Naturally® Thin Slice Chicken Breasts|
|2||Cloves garlic, sliced|
|3 tbsp||(45 mL) Capers|
|.5||Red onion, thinly sliced|
|1 tbsp||(15 mL) Chopped fresh thyme|
PREHEAT BBQ to high.
COMBINE all ingredients for dressing/marinade in a small bowl. Pour ½ into a large re-sealable plastic bag. Add chicken to the bag. Refrigerate 60 minutes.
PLACE peppers directly on the grill and char on all sides, about 20-30 minutes. Remove to a bowl and cover with plastic wrap. Once cool enough to handle, peel off outer charred layer and remove seeds and stems. Cut into 2-3” (5-8 cm) wide strips. Place in a large bowl.
ADD capers, garlic, onions, thyme and remaining dressing to the bowl with the peppers.
REDUCE BBQ heat to medium-high. Place chicken slices on the grill and barbeque 3-4 minutes per side or until internal temperature reaches 165°F (74°C). Remove and slice chicken into 2-3” (5-8 cm) pieces.
ADD chicken to salad mixture. Season with salt and pepper. Chill. Arrange on a platter and serve cold.
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