Lesters Lesters
Locator
4
20 min
15 min + Marinage 4h

Ingredients

1 ½lb skinless chicken breasts, cut into cubes
1 green or yellow bell pepper, cut into cubes
1 red bell pepper, cut into cubes
1 red onion, cut into cubes
1 container (142 g) spring mix lettuce
1/2 cup salad croutons
12 grape tomatoes, halved

For the marinade:
1/4 cup olive oil
2 tbsp fresh lemon juice
2 tbsp Moishes Chef’s Secret Seasoning

For the dressing:
1/3 cup mayonnaise
1/4 cup 14% sour cream
1 tbsp Moishes Chef’s Secret Seasoning

Preparation

  1. In a bowl, mix all the marinade ingredients. Add the chicken cubes and stir until fully coated. Cover and mar-inate in the refrigerator for at least 4 hours, ideally overnight.
  2. When ready to cook, preheat the barbecue to medium-high heat (about 220°C / 425°F).
  3. Thread the chicken, bell peppers, and onion onto four skewers, alternating ingredients.
  4. Place the skewers on the hot, oiled grill. Close the lid and cook for 12 to 15 minutes, turning several times, until the chicken is no longer pink inside. Remove from the grill.
  5. Meanwhile, mix the dressing ingredients in a small bowl.
  6. Divide the spring mix among the plates. Remove the ingredients from the skewers, then place the grilled chicken and vegetables over the lettuce. Top with croutons, grape tomatoes, and dressing.
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