Portland observer., July 25, 2018, Page Page 16, Image 16

Page 16
July 25, 2018
F OOD
Grilled Chicken Pineapple Sliders Summer Corn Salad
Time: 1 hour prep; 15 minutes cook; ready in 1 hour, 15 minutes.
Ingredients:
• 1 lemon, juiced
• 1 lime, juiced
• 1 tablespoon cider vinegar
• salt and black pepper to taste
• 3 skinless, boneless chicken
breast halves - cut in half
• 6 pineapple rings
• 2 tablespoons teriyaki sauce
• 6 slices red onion
• 6 Hawaiian bread rolls - split
and toasted
• 6 lettuce leaves - rinsed and
dried
Directions:
1. Whisk together the lemon juice, lime juice, cider vinegar, salt and
pepper in a large glass or ceramic bowl. Add the chicken and toss to
evenly coat. Cover the bowl with plastic wrap, and marinate in the re-
frigerator for 1 hour.
2. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
3. Remove the chicken from the marinade, and shake off excess. Dis-
card the remaining marinade. Grill the chicken for 5 to 7 minutes each
side, or until juices run clear when chicken is pierced with a fork. Grill
pineapple for 2 to 3 minutes per side, or until heated through and grill
marks appear.
4. Spread 1 teaspoon teriyaki sauce on the bottom half of a toasted roll;
next add a lettuce leaf, a piece of chicken, a pineapple round, and an
onion slice. Replace the top and repeat with the remaining rolls.
Time: prep 25 minutes; cook 20 minutes, ready in 45 minutes.
Ingredients:
• 6 ears corn, husked and cleaned • 1/4 cup olive oil
• 3 large tomatoes, diced
• 2 tablespoons white vinegar
• 1 large onion, diced
• salt and pepper to taste
Directions:
1. Bring a large pot of lightly salted water to a boil. Cook corn in boil-
ing water for 7 to 10 minutes, or until desired tenderness. Drain, cool,
and cut kernels off the cob with a sharp knife.
2. In a large bowl, toss together the corn, tomatoes, onion, basil, oil,
vinegar, salt and pepper. Chill until serving.
Chicken Salad with BLT
Time: prep 15 min; cook 15 min; ready in 1 hour
Ingredients:
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•
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•
•
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5 slices bacon
3 cups diced cooked chicken
1 cup chopped fresh tomato
2 stalks celery, thinly sliced
3/4 cup mayonnaise
2 tablespoons minced green onion
Directions:
• 1 tablespoon chopped parsley
• 1 teaspoon lemon juice
• 1 dash Worcestershire sauce
• salt and ground black pepper to
taste
• 12 leaves romaine lettuce
• 1 large avocado, sliced
1. Place bacon in a large skillet and cook over medium-high heat, turn-
ing occasionally, until evenly browned, about 10 minutes. Drain bacon
slices on paper towels; crumble.
2. Stir chicken, bacon, tomato, and celery together in a bowl.
3. Whisk mayonnaise, parsley, green onions, lemon juice, Worcester-
shire sauce, salt, and black pepper together in a bowl until dressing is
smooth. Pour dressing over chicken mixture; toss to coat.
4. Refrigerate until chilled, at least 30 minutes.
5. Stir chicken mixture and serve over romaine lettuce leaves; garnish
with avocado slices.