Ingredients
Units
Scale
- 4 oz. of goat cheese
- 4 oz. of cream cheese
- 2 oz. can of anchovies in olive oil
- Juice of 1/2 lemon
- 1 tsp. capers plus 1 tsp. caper juice
- 2 tbs. olive oil
- 3 tbs. fresh dill
- 3 tbs. fresh Italian parsley
- 1/2 tsp. fresh ground black pepper
- 1/4 tsp. red pepper flakes
- Watermelon chunks
- Cantaloupe chunks
- Pineapple slices
- Bell peppers - sliced thick
- Red onion - sliced thick
- Soy sauce
- Skewers - soaked in water
- 7 hard boiled eggs
- 3 - 4 tbs. fresh dill - chopped
- 3 - 4 tbs. fresh Italian parsley - chopped
- Juice of 1/2 lemon
- 1/2 jalapeño - chopped with or without seeds
- 2 stalks celery - chopped
- 1 tbs. capers - chopped - plus 1 tbs. caper juice
- 1/2 grilled red onion - chopped
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 4 - 5 tbs. olive oil
- Approximately 1 lb. of cooked grilled blackened chicken - sliced
- 2 tbs. capers - plus 2 - 3 tbs. caper juice
- 3 - 4 tbs. Italian parsley
- 3 - 4 tbs. fresh dill
- Juice of 1/2 lemon
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 4 tbs. olive oil
Instructions
- Place all of the above in a food processor and process until creamy.
- Serve with fresh veggies, chips or your favorite crackers.
- Alternate the fruit, onion and bell peppers on a skewer.
- Heat a griddle or grill and place the kabobs on the grill.
- Drizzle soy sauce over the kabobs as they grill.
- Let the kabobs grill until slightly charred.
- In a large bowl chop the eggs. Add the rest of the ingredients and toss.
- Refrigerate until ready to serve.
- Place all of the above in a food processor and process until reaching desired consistency.
- To make it creamier add more lemon juice and olive oil; then adjust the salt and pepper.
- Adjust the ingredients according to how much chicken you are using.
- Category: Appetizer Salad
