Serves 4
Here, the vinaigrette is used both as a marinade for chicken and as a dressing for a simple salad of arugula and fennel.
6 ounces boneless, skinless chicken breast, lightly pounded and cut into 1½-inch pieces
¾ cup Red Wine Vinaigrette (here)
12 large (15/20 per pound) shrimp, peeled and deveined, tails removed
Canola oil for drizzling
Kosher salt
Fresh ground black pepper
2 cups packed arugula
½ small fennel bulb, sliced thinly on the mandoline or cut into slivers
½ small red onion, sliced thinly on the mandoline or cut into slivers
Roasted Cherry Tomatoes (here), warmed
8 (10-inch) wooden skewers
Put the chicken pieces in a resealable plastic bag and pour ½ cup of the vinaigrette over. Seal the bag, shake to coat the chicken pieces, and refrigerate at least 30 minutes or up to 2 hours.
Preheat a gas grill or grill pan over medium heat.
Remove the chicken from the marinade. Drizzle both chicken and shrimp with canola oil, and season with salt and pepper.
Grill the chicken pieces until cooked through, turning once. At the same time, grill the shrimp, turning once, until cooked through, about 1 minute per side. Reserve.
Meanwhile, combine the arugula, fennel, and onion in a bowl, drizzle with the remaining ¼ cup vinaigrette, and toss. Season with salt and pepper.
Thread the chicken and shrimp onto wooden skewers, alternating with roasted tomatoes on each skewer.
Arrange some salad on each plate and place a chicken and shrimp skewer over each.