Chicken Salad with Grilled Potatoes, Shallots and Onions

Total time: 30 minutes

Ingredients:

  • 2 boneless, skinless chicken breasts
  • 3 tbs Balsamic vinegar - divided
  • 3 tbs olive oil - divided
  • 1/2 tsp garlic powder
  • 3 - 5 shallots, peeled, cut in half, lengthwise, if large
  • 1 medium onion, peeled, cut into quarters, vertically
  • 2 medium potatoes, washed, cut into large, bite-size pieces
  • Lettuce - enough for 2 main meal salads
  • Vinaigrette:
  • 1 tbs Dijon mustard
  • 2 tbs Balsamic wine vinegar
  • 4 tbs good olive oil
  • 1 tbs freshly snipped chives
  • 1 tbs freshly snipped basil
  • 1 clove garlic

Instructions:

  • In small bowl whisk together 2 tbs vinegar, 2 tbs oil and garlic powder.
  • Pour over chicken and set aside to marinate.
  • Mix 1 tbs vinegar and 1 tbs olive oil, add potatoes, onions, shallots and toss to coat.
  • Cook vegetables on barbecue grill in a metal pan that has been designated for barbecue use - stirring frequently, for about 25 minutes or until brown and done.
  • OR put in 400F (200C) oven for 30 minutes or until done- stirring half way through cooking time.
  • Remove chicken from marinade and cook on barbecue for 14 - 18 minutes, turning once.
  • OR sauté for about the same amount of time - or until done.
  • Vinaigrette:
  • In small bowl whisk mustard and vinegar.
  • Slowly add oil whisking constantly, until it emulsifies (thickens and combines).
  • Finely mince garlic and snip herbs.
  • Add to vinaigrette and whisk.
  • To finish:
  • Prepare lettuce, tear if needed and put in a large salad bowl.
  • Add 2 - 3 tbs vinaigrette and mix well. Taste and add more as needed.
  • Remove vegetables and chicken from wherever.
  • Slice chicken.
  • Add chicken and vegetables to salad, toss once or twice and serve.