4 chicken breasts, cubed
1 onion, cut into chunks
2/3 c. Mango White Balsamic
1/3 c. Garlic Olive Oil
1/3 c. Cilantro & Red Onion Olive Oil
Saltwest Naturals Applewood Smoked Sea Salt
fresh ground pepper
Ingredients for the Spinach Salad:
half each red, orange, green bell peppers
1 Roma tomato, diced
1 avocado, peeled, pitted, and cubed
1/2 can black beans, drained and rinsed
1 cob of corn, grilled (or 1/2 a can of kernel corn)
2 Tbsp Persian Lime Olive Oil
1 Tbsp. Mango White Balsamic
1 Tbsp. Honey Ginger White Balsamic
1 tsp. SMAK DAB Honey Horseradish Mustard
Chicken Skewers: Mix oils and vinegar with salt and pepper and pour over chicken and onions. Marinate 4 hours or overnight. Thread onto skewers and barbecue until chicken is cooked through.
Spinach Salad: Toss spinach, red, green and orange peppers, tomato, avocado, black beans and corn in a salad bowl. In a jar, shake together Lime Olive Oil, Mango and Honey Ginger White Balsamics, and SMAK DAB Honey Horseradish Mustard. Add a pinch more salt and pepper to taste. Pour over and toss spinach salad again just before serving.
*Tested in our BBQ Cooking Class
