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Vegetable Salad, Orzo Salad And Chicken With Tuscan Salsa

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If you are looking for the perfect recipe to take to your family picnic... Chef Maxwell has just the thing! Tasty and safe.
Ingredients
For the roasted vegetable salad marinade
  Rice wine vinegar 4 Ounce
  Vegetable oil 8 Ounce
  Garlic 1 Ounce, chop
  Dried thyme leaves 2 Teaspoon
  Salt 1 Tablespoon
  Pepper 1⁄2 Teaspoon
For the roasted vegetable salad
  Zucchini 6 Ounce
  Yellow squash 6 Ounce
  Broccoli florets 12 Large
  Cauliflower florets 12 Large
  Onion 1 Large, dice (24 peices)
  Red bell pepper 1 Medium, dice (12 peices)
  Mushroom caps 12
For the herbed orzo salad
  Orzo 1 Pound
  Extra virgin olive oil 3 Tablespoon, divided
  Frozen green peas 8 Ounce
  Celery 4 Ounce, dice
  Fresh oregano leaves 1⁄2 Ounce, chop
  Fresh chives 1⁄2 Ounce, chop
  Fresh parsley 1⁄2 Ounce, chop
  Garlic 3 Clove (15 gm), mince
  Red wine vinegar 2 Tablespoon
  Fresh lemon juice 4 Tablespoon
  Salt and pepper To Taste
For skewered chicken with tuscan salsa
  Sun dried tomatoes 12 Ounce
  Capers 1 Cup (16 tbs)
  Red peppers 2 Can (20 oz)
  Pine nuts 1⁄2 Cup (8 tbs), roast
  Garlic 1⁄2 Tablespoon, roast
  Olive oil 1⁄2 Cup (8 tbs)
  Kalamata olives 1 Can (10 oz)
  Chicken breast boneless skinless 1 Pound, chop
Directions

FOR THE SKEWERED CHICKEN WITH TUSCAN SALSA

GETTING READY
1. In a bowl combine the sun-dried tomatoes, capers, roasted red peppers, pine nuts, roasted garlic, olive oil and olives.
2. Cut the chicken into 1-inch square cubes and coat cubes with the previously mixed salsa ingredients.

MAKING
3. Thread the chicken onto skewers and grill or pan-sear it in a pan, until done.
4. Warm the salsa in the same pan, set aside.
5. Once the chicken is done place it on a serving plate and top it with the salsa.

SERVING
6. Serve skewered chicken along with the tuscan salsa hot.

FOR THE ROASTED VEGETABLE SALAD

GETTING READY
1. Cut the zucchini and yellow squash into ½-inch-thick semicircles.
2. Dice the onions and red bell pepper and mince the garlic.
3. In a bowl combine all ingredients for the marinade and set aside.
4. Blanch and the zucchini, yellow squash, broccoli, cauliflower, onion and red bell pepper. Drain vegetables well.
5. Combine them with half the marinade and add mushroom caps.
6. Marinate the vegetables for 30-45 minutes, then remove and drain well.

MAKING
7. On a hot grill or in a hot oven, place vegetables turning as needed such that vegetables brown and char lightly during cooking.
8. Once done remove and set aside in a bowl.

SERVING
9. Serve the roasted salad with mustard vinaigrette dressing

FOR THE HERBED ORZO SALAD

GETTING READY
1. Chop fresh oregano, chives, parsley; mince the garlic, dice the celery, set aside.

MAKING
2. Cook the orzo in lightly salted boiling water, drain in a colander and rinse well with cold water.
3. In a large bowl place the drained orzo, drizzle with 1 tablespoon of olive oil and toss well.
4. Cook the peas in slightly salted boiling water for 1 to 2 minutes, then drain and rinse with cold water.
5. Toss peas, celery, tomatoes and orzo together.
6. In another bowl combine remaining olive oil with the herbs, garlic, vinegar, lemon juice salt and pepper.
7. Pour over the salad and toss gently to combine.
8. Chill the vegetables and season with the remaining marinade and serve the Roasted Vegetable Salad.

SERVING
9. Serve the orzo salad cold along with you meal.

Things You Will Need
Pan

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Virginia
Course: 
Appetizer
Taste: 
Savory
Dish: 
Salad
Restriction: 
High Fiber, High Protein
Preparation Time: 
90 Minutes
Cook Time: 
45 Minutes
Ready In: 
135 Minutes
Servings: 
12

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