Grilled Tropical Shrimp and Chicken Salad
Course
Main 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
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