Casaculinarian.com Featured Spring Salad for the Week 4/25/2016
“Grilled Balsamic Vegetables with Grilled Chicken Breast”
Recipe is for 4 salads:
red bell peppers 3 cut into 2 inch squares
eggplant 1 skinned and sliced 1/4 inch circles
large yellow onion sliced 1/4 inch circles
10 mushrooms whole
Brussel sprouts 10-15 cut in half
olive oil 3 tablespoons
balsamic vinegar 2 tablespoons
granulated garlic 1/2 teaspoon
onion powder 1/2 teaspoon
dry parsley 1/2 teaspoon
salt and pepper for taste
raw chicken breasts 4 four oz. portions seasoned with salt and pepper for taste.
In a large mixing bowl add all cut vegetables, seasonings, olive oil, and balsamic vinegar. Toss with a spoon to coat all pieces. Let marinate for 15 minutes. On an outdoor grill on medium heat cook all your vegetables and add back to bowl with the marinate. Coat the cooked vegetables with left over marinate.
Grill your chicken breasts on both sides until internal temperature reaches 165 degrees. Build your 4 salads be equally distributing vegetables. Then top with cut grilled chicken strips. Enjoy, Jason.