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Lukewarm chicken, cheese and grape salad https://www.metro.ca/userfiles/image/recipes/salade-tiede-poulet-fromage-raisins-3917.jpg PT05M PT10M PT35M
In a large bowl, combine all salad dressing ingredients, add the cheese slices and marinate in the refrigerator for 20 minutes. Preheat the barbecue on medium (or heat a frying pan with bottom ridges on medium). Brush the olive oil on the chicken and grill. Season and set aside, keeping warm. Drain the cheese slices. Keep the salad dressing-marinade. Cook the cheese one minute on each side. Keep warm. Prepare the plates, distributing the lettuce greens and raisins equally among them. Top with the chicken and cheese and pour on the salad dressing. Garnish with sprigs of dill and serve immediately.
4
1/3 cup (80 mL) mezzo olive oil 1/4 cup (60 mL) lemon juice 1 Tbsp. (30 mL) apple jelly, melted Salt and freshly ground pepper to taste 1 Tbsp. (15 mL) fresh dill, chopped 9 oz (250 g) halloum or other grillable cheese (ex.: rinsed feta), cut into 1/2 inch (1 cm) slices 2 chicken breasts cut into large strips 1 Tbsp. (15 mL) mezzo olive oil 4 cups (2 L) romaine lettuce, shredded 2 cups (500 mL) mache or watercress 2 cups (500 mL) mesclun lettuce, shredded 1 cup (250 mL) seedless green grapes, halved 1 cup (250 mL) seedless red grapes, halved fresh dill to taste
Lukewarm chicken, cheese and grape salad

Lukewarm chicken, cheese and grape salad

Rate this recipe
2 Votes
4
servings
0:05
Preparation
0:10
COOKING
0:35
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients


  • salad dressing:
  • 1/3 cup
    (80 mL)
    mezzo olive oil
  • 1/4 cup
    (60 mL)
    lemon juice
  • 1 Tbsp.
    (30 mL)
    apple jelly, melted

  • Salt and freshly ground pepper to taste
  • 1 Tbsp.
    (15 mL)
    fresh dill, chopped
  • 9 oz
    (250 g)
    halloum or other grillable cheese (ex.: rinsed feta), cut into 1/2 inch (1 cm) slices
  • 2
    chicken breasts cut into large strips
  • 1 Tbsp.
    (15 mL)
    mezzo olive oil
  • 4 cups
    (2 L)
    romaine lettuce, shredded
  • 2 cups
    (500 mL)
    mache or watercress
  • 2 cups
    (500 mL)
    mesclun lettuce, shredded
  • 1 cup
    (250 mL)
    seedless green grapes, halved
  • 1 cup
    (250 mL)
    seedless red grapes, halved

  • fresh dill to taste
Imprimer ma sélection

Preparation

In a large bowl, combine all salad dressing ingredients, add the cheese slices and marinate in the refrigerator for 20 minutes.

Preheat the barbecue on medium (or heat a frying pan with bottom ridges on medium).

Brush the olive oil on the chicken and grill. Season and set aside, keeping warm.

Drain the cheese slices. Keep the salad dressing-marinade. Cook the cheese one minute on each side. Keep warm.

Prepare the plates, distributing the lettuce greens and raisins equally among them. Top with the chicken and cheese and pour on the salad dressing.

Garnish with sprigs of dill and serve immediately.

Source : Chef José Trottier

Wine and meal pairing

Fruity and light

Fruity and light

These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

Discover your taste profile!

© Société des alcools du Québec, 2007

Legal Notice

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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