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Scott Campbell’S Grilled Chicken Kabob Salad – Country Li

Scott Campbell's Grilled Chicken Kabob Salad - Country Li recipe image
This vibrant Grilled Chicken Kabob Salad combines tender, herb-marinated chicken with smoky roasted vegetables and creamy white beans. The dish balances savory, slightly sweet flavors from the peppers and eggplant with the fresh acidity of plum tomatoes and radishes. It offers a satisfying texture contrast between the charred kabobs and the crisp baby greens. Perfect for warm-weather lunches or healthy weeknight dinners, this Mediterranean-inspired meal is both nutritious and visually appealing. It&# 226;€™s a flexible recipe that allows for seasonal vegetable swaps while maintaining its core deliciousness.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 30.2
Dietary: Gluten-free
Description
This vibrant Grilled Chicken Kabob Salad combines tender, herb-marinated chicken with smoky roasted vegetables and creamy white beans. The dish balances savory, slightly sweet flavors from the peppers and eggplant with the fresh acidity of plum tomatoes and radishes. It offers a satisfying texture contrast between the charred kabobs and the crisp baby greens. Perfect for warm-weather lunches or healthy weeknight dinners, this Mediterranean-inspired meal is both nutritious and visually appealing. It&# 226;€™s a flexible recipe that allows for seasonal vegetable swaps while maintaining its core deliciousness.
Ingredients
  • 4 slices Bacon
  • 1 small red onion, finely
  • 2 small Sweet red peppers -chopped
  • 1 md Eggplant, unpeeled and cut
  • 1 tablespoons Chopped fresh parsley leaves
Directions
  1. 1
    Preheat oven to 450°F (230°C).
  2. 2
    Cut bacon slices into 6 equal pieces and place on a baking sheet. Roast until crispy, about 15-20 minutes, then set aside to drain.
  3. 3
    Cut chicken breasts, red onion, red peppers, and eggplant into 3/4-inch cubes.
  4. 4
    Thread chicken and vegetables onto skewers, alternating ingredients.
  5. 5
    Brush kabobs with olive oil and season with salt, pepper, and chopped fresh chives.
  6. 6
    Grill or broil kabobs for 10-12 minutes, turning once, until chicken is cooked through and vegetables are tender.
  7. 7
    Assemble salad by placing torn mixed baby greens on plates.
  8. 8
    Top greens with cooked white beans, sliced plum tomatoes, and sliced radishes.
  9. 9
    Arrange grilled kabobs over the salad and garnish with crispy bacon pieces and fresh parsley sprigs.
  10. 10
    Drizzle with lemon dressing and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 30.2kcal
% Daily Value *
Total Fat 2.1g4%
Saturated Fat 0.7g4%
Cholesterol 2.3mg1%
Sodium 86.2mg4%
Total Carbohydrate 0.8g1%
Dietary Fiber 0.3g2%
Sugars 0.5g
Protein 2.0g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use wooden skewers soaked in water for 30 minutes if grilling to prevent burning.

Leftover kabobs can be stored in an airtight container in the refrigerator for up to 3 days.

Substitute lemon dressing with a balsamic vinaigrette for a different flavor profile.

Ensure chicken reaches an internal temperature of 165°F (74°C) for safety.

Keywords: grilled chicken, kabob salad, mediterranean, healthy dinner, white beans, eggplant, red peppers, baby greens, summer salad, gluten-free, high protein, vegetable kabobs, chicken salad, roasted vegetables, fresh herbs, plum tomatoes
Read it online: https://www.chefs-mate.com/recipe/scott-campbells-grilled-chicken-kabob-salad-country-li/