This has long been one of our favorite salads. All the cooking is done outside on the barbecue, making it a great hot weather dish. Grilling the shallots and onions brings out and caramelizes their natural sugars.
I make it with Romaine lettuce, fresh from the garden. Romaine stands up well to all the ingredients in this salad, but could be used in combination with - maybe some red leaf lettuce?
This is for two, to serve more simple double or triple the recipe. To serve, toss the salad greens separately, arrange on plates and top with chicken, onions and shallots.
Chicken Salad with Roasted Potatoes, Shallots and Onions
2 boneless, skinless chicken breasts 350gr, 12.4oz3 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
Vinaigrette
Lettuce - enough for 2 main meal salads 200gr, 7oz
A crusty, country baguette if desired.
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
1 tbs Dijon mustard 15gr, .53oz
2 tbs Balsamic wine vinegar 32gr, 1.2oz
1/3 - 1/2 cup olive oil - the good stuff 80gr, 2.8oz, 6 tbs
1 tbs freshly snipped chives
1 tbs freshly snipped basil
1 clove garlic 4gr, .14oz
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. This will keep several days.
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Entire Recipe / per serving using half the vinaigrette
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
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.
For more recipes check out my internet cook book: Easy Gourmet Dinners
