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Grilled Chicken Kabob Salad
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    • Ingredients

    Serves:

      • 2 medium boneless chicken breasts (skin-on)
      • 4 links sweet Italian pork sausage cut in half in the middle
      • 1 crusty baguette, cut into rounds
      • 12 fresh bay leaves
      • 2 lemons
      • 1/2 cup extra-virgin olive oil
      • kosher salt and freshly ground black pepper
      • 2 anchovies
      • 1 garlic clove
      • 1 tablespoon lemon juice
      • 2 egg yolks
      • 1 cup extra-virgin olive oil
      • 2 tablespoons water
      • 2 tablespoons grated Parmigiano-Reggiano cheese
      • kosher salt and freshly ground black pepper
      • 2 heads romaine lettuce, chopped
      • 2 lemons, cut into wedges for garnish
      • flat-leaf parsley leaves for garnish
      • 1 cup grated Parmigiano-Reggiano cheese

    Directions

    Preheat grill to medium-high heat. Take 4 links of sweet Italian pork sausage and cut in half in the middle. Chop 2 medium boneless chicken breasts (skin-on) into chunks roughly the same size as the sausage. Take one crusty baguette, and cut it into rounds. Using metal skewers make two extra-large kabobs (two skewers per kabob). Thread the components alternating bread, chicken, sausage and fresh bay leaves until the skewers are full. Baste the kabobs with extra-virgin olive and season with salt and freshly ground black pepper.

    Place skewers on the hot grill and cook until golden brown, turning to get an even color all over. Baste with lemon juice as they cook. Prepare the salad. In a blender, combine 2 anchovies, 1 garlic clove, 1 tablespoon lemon juice, 2 egg yolks, and 1 tablespoon of grated Parmigiano-Reggiano cheese. Pulse a couple of times to combine, then add 2 tablespoons water and blend again. Keep the motor running, and gradually pour 1 cup extra-virgin olive oil through the feed tube and continue to blend until emulsified. Season to taste with salt and some freshly ground black pepper.

    Chop 2 heads of romaine lettuce, and throw into a large mixing bowl. Dress the salad with homemade dressing, add some Parmigiano-Reggiano cheese and some cracked black pepper, and mix thoroughly. When the kabobs are done, remove them from the grill and serve alongside the salad. To plate, garnish with more Parmigiano-Reggiano cheese and fresh lemon.

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    2 Comments

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    itbme610

    I have made this dish many times over the summer outside and my company LOVES IT.. I think it is a Tyler Florence recipe!!

    May 15 2011 at 2:06 PM Report abuse rate up rate down Reply
    feliciaperez11

    A lot of effort for a fairly bland meal. Kabobs would be better with red onion, tomatoes, zucchini included and more seasoning on the meat.

    February 25 2010 at 11:25 AM Report abuse rate up rate down Reply

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