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    • July 2016 – Wyoming
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Grilled Tropical Shrimp and Chicken Salad

June 9, 2016 by LeRoy Leave a Comment


Grilled Tropical Shrimp and Chicken Salad
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  • CourseMain Dish
Grilled Tropical Shrimp and Chicken Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
  • CourseMain Dish
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
  1. Combine all ingredients in a small bowl
  2. Whisk to emulsify and reserve
Grill
  1. Toss each of the the chicken, shrimp and vegetables separately in olive oil
  2. Grill each of them separately until the meat is cooked and the vegetables are grilled well done.
  3. Cut the chicken into manageable slices
  4. Place the chicken, shrimp and vegetables in a bowl
  5. Drizzle with vinaigrette over the mixture and toss
  6. Place the mixture on a serving platter
  7. Sprinkle with roasted pumpkin seeds
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Filed Under: Recipes Tagged With: Chicken, Shrimp

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