Appetizer
Warm asparagus, chicken & roast pepper salad
Ingredients
- 450 g (1 lb) chicken breast
- 250 mL (1 cup) Canton Red Wine Fondue Broth
- 2 green onions, minced
- 1 package fresh asparagus, blanched
- 2 yellow bell peppers, cut in 4
- 2 red bell peppers, cut in 4
- 1.5 L (6 cups) spring mix lettuce or baby arugula
- 60 mL (¼ cup) pine nuts, lightly toasted
- 250 mL (1 cup) croutons (optional)
Dressing:
- 180 mL (¾ cup) Canton Red Wine Fondue Broth
- 60 mL (¼ cup) olive oil
- 30 mL (2 tbsp) fresh lemon juice
- 15 mL (1 tbsp) Dijon mustard
- 15 mL (1 tbsp) maple syrup
- Salt and fresh ground black pepper, to taste
Directions
- In a resealable container or freezer bag, combine meat, Canton broth and green onions. Marinade in refrigerator 6 to 8 hours.
- Preheat barbecue on High.
- Drain meat and discard marinade.
- Place chicken breasts on hot barbecue grill and reduce heat to Medium. Cook 8 to 10 minutes or until fully done.
- Meanwhile, prepare dressing by mixing all the ingredients together.
- Halfway through cooking chicken, place asparagus and bell peppers on barbecue grill.
- Once done, remove and slice chicken into strips.
- Arrange roast vegetables, lettuce and chicken in 4 plates. Garnish with pine nuts and croutons, then sprinkle with dressing. Serve immediately.
