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Summer Salad with Bell Pepper and Garlic Marinated Chicken https://www.metro.ca/userfiles/image/recipes/salade-estivale-de-poulet-marine-au-poivron-et-a-lail-10435.jpg PT40M PT25M PT1H05M
Preheat barbecue to high.Place chicken skin-side down and cook for 5 minutes to make grill marks.Turn off one side of the barbecue and transfer chicken to this side.Continue cooking for about 20 minutes (until meat thermometer reads 180°F/80°C).Remove chicken from grill and let cool before slicing into thin strips.Prepare salad by combining lettuce and fine herbs.Mix well and store in fridge until ready to serve.Drizzle oil over bread slices on both sides, and season with salt and pepper.Grill bread until crispy. Set aside until ready to serve.To serve, place lettuce and herb mixture in large plates.Add cherry tomatoes and avocado slices on salad.Sprinkle with crumbled Feta and drizzle with Ranch dressing.Garnish with slices of grilled bread and chicken.Add pepper to taste before serving.
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2 boneless chicken breasts marinated with pepper and garlic 1 head romaine lettuce, thinly sliced 1 bunch fresh parsley, stemmed 1/2 bunch fresh oregano, stemmed 12-15 fresh basil leaves, torn 1/2 cup (125 mL) cherry tomatoes, halved 1 avocado, sliced 1/2 cup (125 mL) feta cheese, crumbled 1/2 cup (125 mL) ranch salad dressing 12 slices baguette bread 2 Tbsp. (30 mL) olive oil salt and fresh ground black pepper
Summer Salad with Bell Pepper and Garlic Marinated Chicken

Summer Salad with Bell Pepper and Garlic Marinated Chicken

Rate this recipe
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4
servings
0:40
Preparation
0:25
COOKING
1:05
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2
    boneless chicken breasts marinated with pepper and garlic
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  • 1
    head romaine lettuce, thinly sliced
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    198 - 347 g PRODUCT OF U.S.A. SELECTED VARIETIES


    ROMAINE HEARTS OR ASSORTED COLOUR SWEET PEPPERS

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    $2.99 ea.

    3 PK PRODUCT OF U.S.A. or 3 PK PRODUCT OF MEXICO


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    3 PK PRODUCT OF U.S.A. or 3 PK PRODUCT OF MEXICO


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    3 PK PRODUCT OF U.S.A. or 3 PK PRODUCT OF MEXICO


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    3 PK PRODUCT OF U.S.A. or 3 PK PRODUCT OF MEXICO


  • 1
    bunch fresh parsley, stemmed
  • 1/2
    bunch fresh oregano, stemmed
  • 12-15
    fresh basil leaves, torn
  • 1/2 cup
    (125 mL)
    cherry tomatoes, halved
  • 1
    avocado, sliced
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    2 for/ $4.00

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  • 1/2 cup
    (125 mL)
    feta cheese, crumbled
  • 1/2 cup
    (125 mL)
    ranch salad dressing
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    KRAFT SALAD DRESSING

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  • 12
    slices baguette bread
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  • 2 Tbsp.
    (30 mL)
    olive oil
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  • salt and fresh ground black pepper
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    500 g SELECTED VARIETIES


Imprimer ma sélection

Preparation

Preheat barbecue to high.

Place chicken skin-side down and cook for 5 minutes to make grill marks.

Turn off one side of the barbecue and transfer chicken to this side.

Continue cooking for about 20 minutes (until meat thermometer reads 180°F/80°C).

Remove chicken from grill and let cool before slicing into thin strips.

Prepare salad by combining lettuce and fine herbs.

Mix well and store in fridge until ready to serve.

Drizzle oil over bread slices on both sides, and season with salt and pepper.

Grill bread until crispy. Set aside until ready to serve.

To serve, place lettuce and herb mixture in large plates.

Add cherry tomatoes and avocado slices on salad.

Sprinkle with crumbled Feta and drizzle with Ranch dressing.

Garnish with slices of grilled bread and chicken.

Add pepper to taste before serving.

Source : Metro

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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