Trattoria Salad with Peach Glazed Chicken Skewers - Serves 2
Published in: Cuisine At Home, page 35
Publish Date: August, 2010
Ingredients
for the baste and the skewers
1 can peach nectar -- 11 oz
1 tablespoon peach preserves
1 tablespoon soy sauce
1 tablespoon garlic -- minced
1 teaspoon Dijon mustard
pinch of cayenne
1 chicken breast -- boneless, skinless, cut into 12 pieces (5 to 6 oz)
1 peach -- pitted, cut into 12 pieces
1 tablespoon EV olive oil
salt and black pepper
For the Salad
1 tablespoon cider vinegar
1 tablespoon EV olive oil
salt to taste
2 slice pancetta
4 cup mixed salad greens
4 cherry tomatoes -- quartered
1 peach -- pitted, thinly sliced
4 tablespoon pine nuts -- toasted
Instructions
Preheat grill to medium.
Combine nectar, preserves, soy sauce, garlic, Dijon, and pepper flakes for the baste in a saucepan and bring to a boil. Reduce heat and simmer liquid until reduced by half, 20 minutes. Reserve 1/4 cup for vinaigrette; transfer remaining liquid to a bowl for basting skewers.
Combine chicken and peach pieces in a bowl; toss with 1 tablespoon oil. Alternately thread chicken and peach pieces onto 4 skewers; season with salt and black pepper. Chill skewers until ready to grill.
Whisk together reserved 1/4 cup base with vinegar. Drizzle in 1 tablespoon oil, while whisking constantly to form a vinaigrette. Season with salt.
Cook pancetta in a skillet over high heat until crisp; transfer to a paper towel lined plate.
Toss together greens, tomatoes, and peach slices in a bowl, set aside.
Grill skewers, covered, 2 minutes. Turn and grill 2 minutes more, brushing several times with reserved baste. Turn skewers again and grill, brushing with baste several more times, until chicken is cooked though, 2 minutes more (for a total of 6 minutes).
Divide salad between 2 serving plates and top each with pine nuts and a piece of pancetta, drizzle with vinaigrette and top with 2 skewers.
Exported from A Cook's Books -- Recipe management for Macintosh
Terry Pogue
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