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Grilled Chicken Kalebanzo Salad

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Grilled Chicken Kalebanzo Salad

Portions:

40

Preparation 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

  1. Mix together the marinade ingredients, add chicken and marinate for 3 hours.
  2. Bring salted water to a boil. Add the bags of Kalebanzo Blend and cook for 5 minutes. 
  3. Drain the vegetables and let cool. 
  4. Mix the oils with fresh cilantro, lemon juice, salt and pepper. Pour onto the Kalebanzo Blend and set aside. 
  5. Preheat the grill to medium-high. Grill chicken pieces until fully cooked. 
  6. Serve 200 g per serving of the salad and top with 40 g of chicken pieces. 
  7. Serve with a wedge of lemon and cilantro leaves, if desired.