Maple Miso Skewers with Steamed Corn & Chop Chop Salad

Ingredients

2 tbsp EPICURE Maple Miso Marinade

¼ c rice vinegar

2 tbsp maple syrup

2 tbsp oil

1lb chicken breasts

1 corn on the cob

1 pkg EPICURE Chop Chop Salad Mix

2tbsp olive oil

2 tbsp water

1 tbsp EPICURE Honey Mustard

1 stock Romaine Lettuce

1 zucchini

10-12 cocktail tomatoes

1 red bell pepper

1/2 white onion

Optional-

2 tbsp melted butter

1/2 tsp EPICURE Maple Miso Marinade

EPICURE Sea Salt to taste

EPICURE Black Pepper to taste

DIRECTIONS

Prepare marinade. Mix well first 4 ingredients. Cube chicken, place in Ziploc bag pour marinade and refrigerate overnight.

Steam corn according to these instructions. Cut into 1-1.5 wide pieces.

Prepare zucchini by slicing with 4 in 1 Mandoline into strips. Cut pepper and onion into pieces.

Thread corn, chicken cubes, tomatoes, pepper, onion and zucchini ribbons on Grill Boss Skewers. Place on grill and cook with lid closed, 12–15 min, rotating often, until lightly charred and chicken is cooked through.

Prepare dressing by mixing oil, water, mustard and Chop Chop Seasoning, dressing will be thick.

Wash lettuce and chop it, place on the serving plate, add tomatoes, zucchini and sliced tomatoes, add prepared Chop Chop dressing, toss well. In prep bowl mix butter with marinade mix, and baste chicken & veggies. Easily remove grilled items from the skewers and serve.

Enjoy!

Another delicious BBQ Summer Meal