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Chicken Brochettes with Salad of celery, radishes and goat feta https://www.metro.ca/userfiles/image/recipes/brochettes-poulet-salade-celeri-radis-feta-chevre-6298.jpg PT20M PT00M PT20M
Clean the celery and slice thinly. Reserve a few leaves for garnish. Scrub the radishes and cut into slices. Reserve a few leaves for garnish. In a large skillet over medium heat 2 tbsp (30 mL) olive oil and brown the cubes of ciabatta, about 8 minutes. Set aside. In a bowl, whisk together remaining oil with the mustard, maple syrup and balsamic vinegar. In a bowl, combine vegetables and croutons. Add dressing and mix well. Divide salad among serving plates, sprinkle with feta and garnish with celery leaves and radishes. Preheat barbecue to medium heat. Cook 8 to 10 minutes, turning brochettes occasionally.
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4 celery branches 1 bunch radishes 1/3 cup (80 mL) olive oil 1 ciabatta Allegro with olives diced 1 tsp. (5 mL) Dijon mustard 2 Tbsp. (30 mL) maple syrup 2 Tbsp. (30 mL) white balsamic vinegar 1/2 cup (125 mL) goat feta 4 chicken brochettes
Chicken Brochettes with Salad of celery, radishes and goat feta

Chicken Brochettes with Salad of celery, radishes and goat feta

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  • Gluten-free
4
Chicken Brochettes with Salad of celery, radishes and goat feta
0:20
Preparation
0:00
COOKING
0:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4
    celery branches
  • 1
    bunch radishes
  • 1/3 cup
    (80 mL)
    olive oil
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    SAVE $3.00
    MASTRO EXTRA VIRGIN OLIVE OIL

    MASTRO EXTRA VIRGIN OLIVE OIL

    $5.99 ea.

    1 L SELECTED VARIETIES

  • 1
    ciabatta Allegro with olives diced
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    SELECTED SIZES, SELECTED VARIETIES OR 2.99 EA.

    FRENCH OR ITALIAN BREAD

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    450 g, SELECTED VARIETIES

  • 1 tsp.
    (5 mL)
    Dijon mustard
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    MAILLE MUSTARD, TABASCO SAUCE OR HIDDEN VALLEY SALAD DRESSING

    MAILLE MUSTARD, TABASCO SAUCE OR HIDDEN VALLEY SALAD DRESSING

    $2.99 ea.

    SELECTED SIZES SELECTED VARIETIES

  • 2 Tbsp.
    (30 mL)
    maple syrup
  • 2 Tbsp.
    (30 mL)
    white balsamic vinegar
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    UNICO BALSAMIC VINEGAR

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    500 ml SELECTED VARIETIES

  • 1/2 cup
    (125 mL)
    goat feta
  • 4
    chicken brochettes
Imprimer ma sélection

Preparation

Clean the celery and slice thinly. Reserve a few leaves for garnish.

Scrub the radishes and cut into slices. Reserve a few leaves for garnish.

In a large skillet over medium heat 2 tbsp (30 mL) olive oil and brown the cubes of ciabatta, about 8 minutes. Set aside.

In a bowl, whisk together remaining oil with the mustard, maple syrup and balsamic vinegar.

In a bowl, combine vegetables and croutons. Add dressing and mix well.

Divide salad among serving plates, sprinkle with feta and garnish with celery leaves and radishes.

Preheat barbecue to medium heat. Cook 8 to 10 minutes, turning brochettes occasionally.

Source : Metro

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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