- 1 1/2 pounds [680 g] chicken whites, rinsed then dried patting
- 1/4 cup [60 mL] olive oil
- 1/2 teaspoon [2.5 mL] caraway
- 1/2 teaspoon [2.5 mL] paprika
- 3 garlic cloves, minced
- 2 medium zucchinis, sliced lengthwise
- 2 red onions, into thick slices
- 4 sweet red peppers, roasted, membranes and seeds removed, each cut into 4 wedges
- 1 pound [454 g] boiled new potatoes, each cut into 4 wedges
- 1/2 cup [125 mL] mayonnaise
- 3 tablespoons [45 mL] freshly squeezed lemon juice
- 2 garlic cloves, minced
- 1 tablespoon [15 mL] paprika
- 1 teaspoon [5 mL] caraway
- 2.5 mL [1/2 teaspoon] Tabasco sauce
- 1/2 cup [125 mL] freshly chopped coriander
- 1 cup [250 mL] cherry-tomatoes
- 1/2 cup [125 mL] stoned ripe olives
- Oil, for the barbecue rack
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- Mix together olive oil, 1/2 teaspoon [2.5 mL] caraway, paprika and minced garlic.
- Pour half of mixture into each of 2 heavy plastic bags with zippers, or 2 glass bowls.
- Add chiken whites to one half of mixture, zucchini and red onion slices to the other half.
- Seal bags or cover bowls.
- Leave to marinate at room temperature for 30 minutes, or overnight refrigerated.
- Preheat barbecue to high temperature; oil barbecue rack.
- Arrange drained chiken whites onto really hot barbecue rack; lower temperature to medium intensity.
- Barbecue chicken whites for 5 minutes on each side.
- Meanwhile, also barbecue drained zucchini and red onion slices until soft yet still a little crisp, a few at a time if barbecue rack is small.
- Slice done chicken whites into strips; transfer into a large bowl.
- Add grilled zucchini and red onion slices and roasted sweet red pepper and boiled new potato wedges.
- Into a small bowl, mix together mayonnaise, freshly squeezed lemon juice, minced garlic, paprika, remaining 1 teaspoon [5 mL] caraway, Tabasco sauce and freshly chopped coriander.
- Pour dressing all over chicken strips and vegetables pieces; stir delicately until well coated.
- Serve salad, garnished with cherry-tomatoes and stoned ripe olives.
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