Grilled Chicken & Shrimp Salad
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1 Servings
12.00 oz Shrimp, Large, Fresh,
-peeled, deveined;
-butterflied
2.00 ts Olive Oil
Salt; to taste
Cayenne Pepper; to taste
1.00 tb Lime juice, fresh
12.00 oz Chicken breasts, boneless,
-skinless
2.00 c Romaine Lettuce hearts,
-Chopped; bite-sized pieces
1.00 lg Kirby cucumber, seeded,
-halfed lengthwise; 1/2
-inch slices
2.00 Plum tomatoes, seeded, diced
0.67 c Red Onions, diced
1.00 c Papaya cubes
2.00 tb Papayas, Cubes; for garnish
1.00 c Cilantro, Fresh, Chopped
0.50 c Basil, Fresh, Leaves, torn
Peanuts, roasted, chopped;
-for garnish
1. Prepare coals for grilling or preheat broiler.
2. Toss shrimp with half of the oil & season with salt & cayenne.
Grill or broil until just done, about 6 minutes, turning once. Place
in a bowl & toss with half of the lime juice.
3. Brush chicken with remaining oil & rub with salt. Grill or broil
till done, about 5 minutes per side. When cool enough to handle, cut
the chicken into bite-sized pieces, place in a bowl, & toss with the
remaining lime juice.
4. In a large bowl, combine the chicken, shrimp, lettuce, cucumber,
tomatoes, onion, i cup papaya, cilantro, & 1/2 cup basil. Toss with
Tamarind-Honey Dressing (see resipe).
5. To serve, transfer to a serving platter & garnish with peanuts &
additional papaya & basil. Recipe By
: Terrific Pacific Cookbook
Posted to FOODWINE Digest 24 November 96
Date: Sun, 24 Nov 1996 21:09:15 -0500
From: Randee Fried
NOTES : This is an extraordinary salad of grilled large shrimp &
chicken breasts, papaya, vegetables & herbs tossed in a fragrant
dressing that
combines my favorite sweet & sour flavors: tamarind & honey. You can
serve it
either cold or warm. In the latter case I find it tastier to mound the
chicken & shrimp on the vegetables & papaya & drizzle it with the
dressing.
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