I wanted to make a chicken and bacon recipe with roasted cherries and Belgian endive - red and white to represent Canada Day.
|1||lb bing cherries, cut in half and roasted/grilled|
|1||skinless marinated skinless chicken breast, grilled|
|6||rashers of Maple Leaf bacon grilled|
|1/8||red onion diced|
|1/2 tsp||garlic powder|
|.5||lemon - juiced|
|1/2 cup||olive oil|
|1/4 cup||cashews chopped|
|.10 cup||chopped corriander leaves|
|salt and/or pepper to taste|
|2||Belgian Endive, leaves separated, sliced|
Marinate Chicken breast in half the lemon juice, olive oil, honey and spices for at least 1 hour.
Grill Chicken Breast for 15 minutes on hot BBQ, discarding leftover marinade.
Grill/roast cherries for 10 minutes until caramelized - do not burn.
Grill bacon for 2 minutes
Slice chicken breast, chop bacon and add cherries - put them all into a bowl with the cashews, endive leaf slices, diced red onion and drizzle a dressing made of the remainder of the lemon juice, olive oil, honey and spice dressing. Toss with chopped corriander leaves.
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