Grilled Chicken Skewers with Salsa Dragoncella

Grilled chicken breast strips seasoned with herbs and spices, served with a zesty tarragon and egg salsa.

Chicken Main Course High Protein Grill Low Carb

Estimated Nutrition

Calories

546.1

kcal / serving

2184.5 kcal total

Carbs

per serving

15.8 g total

Fat

42.4g

per serving

169.4 g total

Protein

35.6g

per serving

142.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Capers

drained and finely chopped

Dijon Mustard

Red Wine Vinegar

Dairy

piece

Egg

hard-boiled and shelled

Meat

piece

Chicken Breast

large

NutsSeeds

dried

ground

pinch

White Pepper

bunch

Tarragon

freshly chopped

clove

Garlic

finely chopped

pinch

Salt

to taste

pinch

Black Pepper

freshly ground

OilsFats

Olive Oil

for coating chicken

dash

Olive Oil

for drizzling

Olive Oil

for salsa

Method

Grate the hard-boiled eggs into a mixing bowl using a cheese grater.

Stir in the tarragon, capers, mustard, garlic, olive oil, and vinegar; season and chill.

Butterfly the chicken breasts and cut each half lengthways into four strips.

Coat the chicken strips with dried herbs, spices, white pepper, and 30 ml of oil.

Preheat a hot grill and thread the chicken meat lengthways onto 16 wooden skewers.

Place the skewers on a foil-lined grill tray and drizzle with a little olive oil.

Grill for 4-5 minutes, then turn and grill for another 3-4 minutes.

Spoon the salsa over the skewers and serve with a final twist of black pepper.