Grilled Chicken Kalebanzo Salad
Portions:
40Preparation Time:
Cooking Time:
Ingredients
Marinade
- 1.6 kg (9 cups) pieces deboned chicken in large cubes (about 40 g per serving)
- 45 ml (3 tbsp) store-bought poultry spice mix
- 45 ml (3 tbsp) brown sugar
- 22 ml (1 ½ tbsp) fresh cilantro, chopped
- 15 ml (1 tbsp) ginger, chopped
- 22 ml (1 tbsp) garlic, chopped
- 250 ml (1 cup) store-bought ketchup
- 125 ml (½ cup) white vinegar
- 7 ml (½ tbsp) chili flakes (optional)
Salad
- 4 2 kg bags (8 kg) of Arctic Gardens Kalebanzo Blend
- 125 ml (½ cup) olive oil
- 125 ml (½ cup) canola oil
- 30 ml (2 tbsp) fresh cilantro, chopped
- 100 ml (7 tbsp) lemon juice
- 5 ml (1 tsp) sea salt
- 2 ml (¼ tsp) ground black pepper
Preparation
- Mix together the marinade ingredients, add chicken and marinate for 3 hours.
- Bring salted water to a boil. Add the bags of Kalebanzo Blend and cook for 5 minutes.
- Drain the vegetables and let cool.
- Mix the oils with fresh cilantro, lemon juice, salt and pepper. Pour onto the Kalebanzo Blend and set aside.
- Preheat the grill to medium-high. Grill chicken pieces until fully cooked.
- Serve 200 g per serving of the salad and top with 40 g of chicken pieces.
- Serve with a wedge of lemon and cilantro leaves, if desired.
