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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.
4
3 1 3 3
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

Rate this recipe
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  • Gluten-free
4
servings
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
  • 1
    ciabatta Allegro with olives diced
  • 1 tsp.
    (5 mL)
    Dijon mustard
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    MAILLE MUSTARD

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    235 ml SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    maple syrup
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    SAVE $2.00
    IRRESISTIBLES OR LIFE SMARMAPLET SYRUP

    IRRESISTIBLES OR LIFE SMARMAPLET SYRUP

    $6.99 ea.

    540 ml, SELECTED VARIETIES


    SAVE 3.00
    JAKEMAN'S MAPLE SYRUP

    JAKEMAN'S MAPLE SYRUP

    $8.99 ea.

    500 ml


  • 2 Tbsp.
    (30 mL)
    white balsamic vinegar
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    SELECTION WHITE VINEGAR

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    4 l SELECTED VARIETIES


    BRAGG VINEGAR

    BRAGG VINEGAR

    $6.99 ea.

    946 ml or GT'S KOMBUCHA 1.4 L


  • 1/2 cup
    (125 mL)
    goat feta
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    KRINOS GOAT OR IMPORTED GREEK FETA

    KRINOS GOAT OR IMPORTED GREEK FETA

    $11.99 ea.

    400 g


  • 4
    chicken brochettes
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    STORE MADE MEAT KABOBS

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    SELECTED VARIETIES 15.41/kg


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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