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Serves: 4

By Tech

(1 Vote) 2


  • 2 tbsp olive oil

  • 1 bag spinach

  • 2 tbsp freshly squeezed lemon juice

  • 1/4 tsp dried oregano

  • 1 tsp dried basil

  • 12 cherry tomatoes

  • 1 clove garlic minced

  • 12 small brown mushrooms

  • 1 large red bell pepper cut into bite-size chunks

  • 2 skinless and boneless chicken breasts thinly sliced

  • 12 shallots chopped


  1. Place onions in just enough water to cover. Bring to a boil and simmer five minutes. Then drain and allow to cool.
  2. Squeeze onions to remove skins. Thread tomatoes, mushrooms, onions and red peppers onto separate skewers.
  3. In a small bowl, whisk together olive oil, lemon juice, basil, oregano, garlic, salt, and pepper until well blended.
  4. Brush half the dressing on the skewered vegetables. If you prefer, you can do this step ahead of time. Simply cover and refrigerate up to 12 hours.
  5. Grill vegetables over high heat until they are lightly charred but still tender crisp. Meanwhile, toss chicken and salad greens with remaining dressing.
  6. Divide salad among individual dinner plates. Remove vegetables from skewers. For kids four and under, slice mushrooms, onions, and tomatoes so they won't be a choking hazard.
  7. Divide to top salads.

Additional Information

  • bbq

  • Make Ahead

  • Kids can help

  • tomato

  • pepper

  • mushroom

  • Chicken

  • Dairy Free

  • Egg Free

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Your comments

  • rubyriley 14/03/10 22:08

    I like all the ingredients except for maybe the salt? I didn't think babies under 1 year old were supposed to have salt and this is under the baby/weaning category?

  • EachPeachPearMum 21/03/09 13:10

    This was so tasty, and really simple to make