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SOUTHWEST STYLE CHICKEN SKEWERS WITH SALSA AND SALAD

Brochette de poulet style Sud Ouest salsa et salade
Breasts Grills BBQ Oven Summertime
2-4 Portions
30 min Prepping
30 min Cooking
Recipe Easy

Ingredients

One package of 4 Southwest style sweet & smoked BBQ Exceldor chicken skewers

TOMATO AND GRILLED PEACH SALSA

  • Salt and pepper
  • 1 tbsp. (15 ml) olive oil
  • 2 tbsp. (30 ml) chives, finely chopped
  • 2 tbsp. (30 ml) parsley, chopped
  • The juice and zest of 1 lime
  • 2 tbsp. (30 ml) cilantro leaves
  • 12 to 15 small varied tomatoes, cut into wedges
  • 2 pitted peaches, cut in two
  • 2 green onions, finely chopped

BEAN, EDAMAME, BUCKWHEAT, SHIITAKE MUSHROOM AND ROASTED SHALLOT SALAD

  • 3 tbsp. (45 ml) olive oil
  • 2 tbsp. (30 ml) mirin
  • 5 shallots, peeled and cut into wedges
  • 8 oz. (250 g) shiitake mushrooms
  • Salt and pepper
  • 1 tbsp. (15 ml) tarragon, chopped
  • 1/3 cup (80 ml) buckwheat, cooked al dente
  • 1 cup (250 ml) microgreens
  • 8 oz. (250 g) dehulled and blanched edamame
  • 8 oz. (250 g) green beans, blanched

MUSTARD, HONEY AND LEMON VINAIGRETTE

  1. The juice of 1/2 lemon
  2. 1 tbsp. (15 ml) honey
  3. 1 tbsp. (15 ml) Dijon mustard
  4. 1/4 cup (60 ml) olive oil
  5. Salt and pepper

Directions

Click the steps to erase them.

Chicken skewers

  1. Oven: Preheat oven to 400 °F (200 °C). Place skewers on a lightly oiled baking sheet. Cook for 15 to 20 minutes.
  2. BBQ: Brush the cool barbecue grill with vegetable oil. Preheat barbecue to medium. Cook for 15 to 20 minutes. Turn skewers once or twice during cooking. Cook until chicken reaches an internal temperature of 165 °F (74 °C).

Tomato, grilled peach and herb salsa

  1. In a pan or on the barbecue, grill peaches at high intensity to create visible marks and dice.
  2. In a bowl, mix all ingredients and season.

Bean, edamame, buckwheat, shiitake and roasted shallot salad

  1. For the vinaigrette, whisk all ingredients and season.
  2. For the salad, preheat oven to 350 °F (180 °C). Spread the shiitake mushrooms on a baking sheet, coat with olive oil and mirin, and season with salt and pepper. Cook in the oven for approximately 30 minutes or until golden. Leave to cool and slice the shiitake mushrooms.* For barbecue cooking, cut the shallots in two. Coat the shiitake mushrooms and shallots with olive oil and mirin. Season with salt and pepper. Cook on the indirect grill until golden.
  3. In a large bowl, mix all ingredients with the vinaigrette, to taste. Season.