Filed Under: Side, Under 20 Mins, Vegetables

Three-Pea Salad with Pancetta, Parmesan and Herb Grilled Chicken

Crisp and fresh, this easy entrée salad is perfect for days when you want to grill, but are craving something light

April 8th, 2012

Recipe by Paula Bowman

Chef's Tip: Soak skewers in water for a minimum of 15 minutes before threading to prevent charring while on the grill.

Hint: Pea shoots are the young leaves and tendrils of the pea plant.  They make a delicious spring alternative to lettuce with their crisp texture and delicate pea flavour. Look for them at farmers markets, larger grocery stores and many Asian foods markets.
Servings
4
Prep Time
10 minutes
Cook Time
10 minutes
Ingredients
  • 4 (10 inch) metal or bamboo skewers
  • 1 pound chicken breast, cut into 1 inch cubes (about 20 cubes)
  • 4 slices pancetta, each round cut into quarters
  • ½ cup olive oil, plus more for oiling grill
  • 3 tablespoons rice vinegar
  • 2 tablespoons pure maple syrup
  • 2 tablespoons mixed fresh herbs (rosemary, tarragon, basil or other)
  • ½ teaspoon kosher salt, plus more for chicken
  • ¼ teaspoons freshly ground black pepper, plus more for chicken
  • Pinches red pepper flakes
  • 3 cups pea shoots* (tendrils), thick stems trimmed
  • 3 cups torn lettuce or spinach leaves
  • 2 cups snow peas, sliced diagonally in half
  • 1 cup sugar snap peas, ends trimmed, sliced diagonally in half
  • 4 radishes, trimmed and thinly sliced
  • ¼ cup shaved pecorino-romano cheese
Directions
  1. Preheat a grill or grill pan to medium-high.

  2. Arrange chicken evenly on skewers, alternating chicken pieces and pancetta slices. Season with salt and pepper; set aside.

  3. In a jar with a tight fitting lid, combine olive oil, rice vinegar, maple syrup, herbs, salt, pepper and red pepper flakes. Seal jar with lid and shake until mixture is well blended. Divide mixture in half. Reserve one half for vinaigrette and one half for basting chicken. Oil grill and cook chicken, turning and basting occasionally with herb mixture until cooked through, about 8 to 10 minutes. Remove from heat and let rest briefly before serving.

  4. Meanwhile, combine remaining ingredients in a large bowl and toss with some of the reserved vinaigrette until thoroughly coated. Divide greens among 4 plates and serve with a chicken skewer on top. Alternatively, chicken can be removed from skewers and served tossed with salad ingredients.

Nutrients Per Serving

Based on 4 servings: 397 calories, 22 g fat, 32 g protein, 4 g fiber, 18 g carbohydrates. Excellent source of vitamin A, vitamin E, vitamin C, niacin, vitamin B6, iron. Good source of  thiamine, vitamin B12, magnesium, zinc.

Three-Pea Salad with Pancetta, Parmesan and Herb Grilled Chicken
Photography by Carlo Mendoza

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