Ingredients
Shrimp/Chicken Salad
- olive oil
- 1/2 pound shrimp (peeled tails on, deveined)
- 3 boneless chicken thighs
- 1 green bell peppers 1-inch squares
- 1 red bell peppers 1-inch squares
- 1 in small red onions peeled and cutwedges
- 1/2 in Pineapple cored and sliced2-inch pieces
- 1 in mangos peeled and cut2-inch pieces
Lime/Mint Vinaigrette
- 1 lime juice and zest
- 1 tablespoon raw honey
- 2 tbsp olive oil
- 2 tbsp mint chopped
- 2 tbsp pumpkin seeds (toasted for garnish)
- kosher salt and freshly ground black pepper to taste
Servings:
Units:
Instructions
Vinaigrette
- Combine all ingredients in a small bowl
- Whisk to emulsify and reserve
Grill
- Toss each of the the chicken, shrimp and vegetables separately in olive oil
- Grill each of them separately until the meat is cooked and the vegetables are grilled well done.
- Cut the chicken into manageable slices
- Place the chicken, shrimp and vegetables in a bowl
- Drizzle with vinaigrette over the mixture and toss
- Place the mixture on a serving platter
- Sprinkle with roasted pumpkin seeds
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