02 Lunch Archives - General Poultry Company - Kingdom of Bahrain Fresh Bahraini Eggs Since 1977 Mon, 28 Apr 2025 07:48:34 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.5 https://www.gpc.bh/wp-content/uploads/2021/04/cropped-Artboard-2Biz-card-2-32x32.png 02 Lunch Archives - General Poultry Company - Kingdom of Bahrain 32 32 Grilled Chicken Salad https://www.gpc.bh/portfolio/grilled-chicken-salad/ Wed, 01 Jul 2020 13:29:12 +0000 http://www.atomheartme.com/dawajin/?post_type=portfolio&p=4922 Shakshuka is a North African dish that is now made throughout the Middle East; it is especially popular in Israel, where it is often eaten for breakfast. IIt’s super easy and versatile. It’s a vegetarian one-skillet meal that is easy to make, very healthy, and totally addicting.

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Grilled Chicken Salad + Homemade Sweet Onion Dressing

Ingredients
  • 4 boneless skinless chicken fillets, about 5 oz each
  • 1 Tbsp avocado oil, or olive oil
  • 8 packed cups mixed lettuce leaves
  • 1 cup cooked fresh or thawed frozen organic corn kernels
  • 5 cups halved cherry tomatoes
  • 1/3 cup chopped pecans
  • 4 hard-boiled eggs, peeled and chopped
  • 1 ripe avocado, diced

Sweet Onion Dressing:

  • 2 fresh garlic cloves, pressed
  • 1 small sweet onion, chopped
  • 4 Tbsps extra virgin olive oil, divided
  • 1/4 cup apple cider vinegar
  • 1/2 a fresh lemon, juiced
  • sea salt and freshly ground pepper
Method
  • Heat a grill pan or an outside grill on medium-high heat.
  • Rub chicken with sea salt, pepper and a bit of oil, then add it to the grill.
  • Cook for about 5 minutes per side, or until cooked through and no longer pink in the inside.
  • Set aside on a chopping board, cover and rest for a couple of minutes, then slice thin.
  • Heat 1 Tbsp oil in a skillet over medium-high heat; saute garlic and onions for 6 minutes, or until soft and golden brown.
  • Place caramelized garlic & onions in a small blender together with remaining extra virgin olive oil, cider vinegar and lemon juice; puree until smooth.
  • Season to your taste with sea salt & pepper, then refrigerate dressing until ready to serve.
  • In a large salad bowl, add lettuce, then cooked chicken, tomatoes, corn, eggs, pecans, and diced avocado as shown.
  • Once ready to serve drizzle the dressing on top, and gently toss to combine.

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