April 8th, 2012
Recipe by Paula Bowman
Preheat a grill or grill pan to medium-high.
Arrange chicken evenly on skewers, alternating chicken pieces and pancetta slices. Season with salt and pepper; set aside.
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.
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.
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.