Chicken Salad with Roasted Potatoes, Shallots and Onions
Total time: 30 minutes
Grilling the chicken breast and vegetables adds the perfect summer flavors to make this salad an easy hit. Grilling the shallots and onions brings out and caramelizes their natural sugars. The entire dish is made outside on the barbecue (hopefully).
Ingredients:
- 2 boneless, skinless chicken breasts, 350gr, 12.4oz
- 3 tbs Balsamic vinegar - divided, 48gr, 1.7oz
- 3 tbs olive oil - divided, 40.5gr, 1.43oz
- 1/2 tsp garlic powder
- 3 - 5 shallots, 150gr, 5.3oz
- 2 small or 1 medium onion, 110gr, 3.9oz
- 2 medium potatoes, 300gr, 10.6oz
- Lettuce - enough for 2 main meal salads, 200gr, 7oz
- Vinaigrette
- 1 tbs Dijon mustard, 15gr, .53oz
- 2 tbs Balsamic wine vinegar, 32gr, 1.2oz
- 1/3 - 1/2 cup good olive oil, 80gr, 2.8oz, 6 tbs
- 1 tbs freshly snipped chives
- 1 tbs freshly snipped basil
- 1 clove garlic, 4gr, .14oz
- A crusty, country baguette if desired.
Instructions:
- In small bowl whisk together 2 tbs vinegar, 2 tbs oil and garlic powder.
- Pour over chicken.
- Clean onion and cut into quarters vertically.
- Clean shallots.
- Cut potatoes into large bite-size pieces.
- Mix 1 tbs vinegar and 1 tbs olive oil, add potatoes, onions and shallots and toss to coat.
- Cook on barbecue grill in any old metal pan that has been designated for barbecue use - stir frequently and cook about 25 minutes or until brown and done.
- OR put in 400F (200C) oven for 30 minutes or until done- stirring half way through cooking time.
- Remove chicken from marinade and cook on barbecue for 14 - 18 minutes
- OR sauté for about the same amount of time - or until done.
- Tear lettuce if needed and put in large salad bowl.
- Add 2 - 3 tbs vinaigrette and mix with tongs.
- Remove vegetables and chicken from wherever. Slice chicken.
- Arrange chicken and vegetables on top of salad, drizzle with a little more vinaigrette and serve with remaining vinaigrette on the side.
- Vinaigrette
- In small bowl whisk mustard and vinegar.
- Slowly add oil whisking constantly. You may have to stop adding oil and just whisk periodically - you don't want to see the oil separately - it should be incorporated as it goes into the mixture. Whisk until it emulsifies (thickens and combines).
- Finely mince garlic and snip herbs.
- Add to vinaigrette and whisk.
---------------------------------------------------------
Nutrition Information |
Nutrition Information Complete Salad/half the Dressing Recipe serves 2 Entire Recipe / per serving Calories: 1364 / 682 Total Carbohydrates: 98 / 49 Dietary Fiber: 9 / 4.5 Total Fat: 71 / 35.5 Saturated Fat: 11 / 5.5 Cholesterol: 296 / 148 Protein: 142 / 71 Calcium: 156 / 78 Sodium: 542 / 271 |
General Technical Details and Disclaimer:
Note: Nutrition info assumes 50% of marinade is eaten.
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/
