Starters  Beef  Chicken, etc  Fish  Pork, Lamb  Barbecue  One Dish  Salads  Sides  Misc. 

Menu Plan for Summer II: Week 4, Sunday

Chicken Salad with Grilled Potatoes, Onions and Shallots

Cooking time: 30 minutes for menu          Cooking schedule: see below for instructions

       I've served this salad a lot, always to rave reviews.  If you add another chicken breast, a bit more potato, a few more shallots and a some more lettuce, it easily serves 4 for a light lunch... With a bit of bread and a nice dessert.  And maybe a bottle of rosado?  Sitting at a table on the terrace in the shade?
If you have any leftover melon - have it for dessert~

Chicken Salad with Roasted Potatoes, Shallots and Onions

Total time: 30 minutes
   Grilling the chicken breast and vegetables adds the perfect summer flavors to make this salad an easy hit.  Grilling the shallots and onions brings out and caramelizes their natural sugars.  The entire dish is made outside on the barbecue (hopefully).

Chicken Salad with Roasted Potatoes, Shallots and Onions Ingredients:

 Instructions:

Cooking Schedule: 30 minutes
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
small bowl (used 2 X), whisk, medium bowl, dish
for marinating,  salad spinner ,
tongs, barbecue,
grill, pan and tools or baking sheet and skillet,
large salad bowl

Turn on/light barbecue grill if using;
           (or oven- 400F, 200C)
Mix marinade, pour over chicken
Slice potatoes, shallots onion
Mix oil, vinegar
Add vegetables, mix
Start to cook vegetables

Prepare the lettuce, wash, spin dry
Snip herbs
Mince garlic
Make the vinaigrette
Mind the vegetables
Start to cook the chicken
Mind the vegetables
Turn the chicken
Tear lettuce, put in salad bowl
Add some vinaigrette to lettuce, toss
When chicken and vegetables are done, remove
Thinly slice chicken
Arrange chicken and vegetables on lettuce
Serve, remaining vinaigrette on the side