Try these delectable chicken skewers topped with tomato olive salsa by Paul Martin’s Roseville Chef Josh Korn
Ingredients:
1 lb boneless, skinless all-natural free range chicken breast cut into 1″ cubes
1 cup baby arugula
Freshly chopped organic oregano
Good quality olive oil
1 cup all-natural red wine vinaigrette combined with 3 Tbsp 100% maple syrup
4″ bamboo skewers soaked in water for at least 2 hours
Sea Salt
Cracked white pepper
Tomato olive salsa as listed below (Alternative option - Purchase an olive tapenade and add tomato concasse)
Procedure:
Place 3 pieces of chicken per skewer and allow space between each piece to ensure searing on all sides. Place skewers in a shallow dish and cover with the vinaigrette. Toss to coat, cover and allow to marinate at least 2 hours in the refrigerator. Prepare the tomato olive salsa, taste and adjust if needed (recipe follows). Prepare a grill to medium heat, salt and pepper the skewers and grill evenly until done. Place skewers on a warm serving plate and spread tomato olive salsa over and around the grilled chicken. Toss the arugula with sea salt and olive oil, and then place around the skewers.
TOMATO OLIVE SALSA
Ingredients
1 cup peeled, seeded and chopped tomatoes
6 large green olives pitted and chopped (or favorite olive)
3 Tbsp. good quality olive oil
1 tsp. garlic chopped
1 tsp. shallots minced
1 tsp. sea salt
½ tsp. black pepper
8 green beans, blanched
8 wax beans, blanched
Procedure:
Assemble the tomato-olive salsa by mixing all of the ingredients (tomatoes, olives, olive oil, garlic, shallots, salt and pepper) in a bowl, and adjusting the seasonings as needed.
