The perfect summertime meal is a salad with some sort of grilled meat. I love the smokey charred flavor of chicken or fish paired with light, fresh vegetables. These chicken and red onion kabobs are bursting with flavor: a combination of the grill and the tangy buttermilk marinade/dressing. The addition of sliced cucumber, sweet grapes, and creamy avocado makes this salad fresh and flavor packed.
Buttermilk Grilled Chicken + Chopped Salad
Adapted from Rachael Ray Magazinehttp://www.rachaelraymag.com/recipe/buttermilk-chicken-kebabs-with-chopped-salad/
2/3 cups buttermilk
1/4 cup olive oil
1 tablespoon chopped fresh thyme
Zest of 1 lemon plus 1/4 cup juice
1 garlic clove, minced
Salt and pepper
1 1/2pounds boneless, skinless chicken breasts cut into 1 1/2-inch pieces
1 head romain, leaves torn
1 large cucumber, sliced
1 small red onion, sliced in chunks
1 avocado, sliced
1 cup red grapes, halved
Preheat a grill or grill pan to medium-high.
In a small bowl, mix buttermilk, olive oil, thyme, garlic, lemon zest and juice; season with salt and pepper. In a medium bowl, toss the chicken with half of the buttermilk mixture.
Thread chicken and red onion chunks onto 8 skewers.
Grill, turning frequently, until cooked through and browned in spots, 13 to 15 minutes.
In a large bowl, toss together the romaine, cucumber, avocado and grapes. Drizzle with the remaining buttermilk mixture; season. Serve the salad with the kebabs.
I love that this recipe uses cucumber because my cucumber plant is literally taking over! Apparently, cucumber thrives in the heat and humidity; so I’ll be growing lots of it!
What is your favorite recipe that highlights cucumber?