Rosemary Marinated Chicken Strips Over Caesar Salad With Pumpernickel Croutons
|Extra virgin olive oil||1 Cup (16 tbs)|
|Tarragon vinegar/Red wine vinegar||1⁄2 Cup (8 tbs)|
|Garlic powder||1⁄2 Teaspoon|
|Dried rosemary||1 Tablespoon|
|Margarine/Butter||3 Tablespoon, melted|
|Pumpernickel bread||2 Cup (32 tbs), cut into 1-inch cubes (Day Old)|
|Boneless, skinless, chicken breasts||3 Small, cut into 1 1/2-inch pieces|
|Red onion||1 , quartered, rings separated|
|Canola oil||4 Tablespoon (For Brushing Skewers And Grid)|
|Dried rosemary||1⁄2 Cup (8 tbs), soaked in water 15 minutes, drained|
Combine marinade ingredients in a bowl.
Divide chicken between 2 large self-sealing plastic bags.
Seal bags and turn several times so that all the chicken pieces are touched by the marinade.
Place in a flat bowl and let stand for 1 hour.
While chicken is marinating, prepare Caesar Salad In a small saucepan, melt margarine; toss with bread cubes and garlic powder.
Thread skewers with chicken pieces, pumpernickel cubes, and onion rings.
Preheat the grill.
Sprinkle rosemary over coals.
Set skewers on grid over ashen coals, about 4 to 6 inches above the hot coals.
Grill for about 9 minutes, or until chicken is cooked through, turning every 3 minutes.
If bread begins to char, remove from skewer.