Carb-Wise: Chicken & Roasted Beet Salad
with Mustard Vinaigrette & Crunchy Nut Garnish
Cooking time
25 minutes
Servings
2/4
Calories
460 /serving
As spring settles in—and we’re savouring every moment!—it’s carpe diem for carb-conscious choices. A warm and inviting salad platter is just the ticket, and this one stars juicy slices of pan-seared chicken breasts. That curly lettuce will be gleaming in a tangy, mustard-accented white balsamic vinaigrette, along with wedges of roasted beets and shallot. Add a scattering of crunchy seeds and nuts to change up the texture and keep you coming back for more.
We will send you:
- 2 Chicken breasts
- 225g Yellow beets
- 1 Shallot (or onion)
- 1 Head of lettuce
- 50g Nuts & Seeds salad topper
- 30ml White balsamic vinegar
- 15ml Whole-grain mustard
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Cashews, Mustard, Soy, Sulphites
You will need:
Large pan
Peeler
Sheet pan
Olive oil
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
16 g
Saturated Fat
3 g
Sodium
780 mg
Total Carb
32 g
Sugars
15 g
Protein
50 g
Fibre
8 g
Preparation
Roast the beets & shallot
Preheat the oven to 450°F. Peel and halve the beets and shallot; cut into ½ inch wedges. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, flipping halfway, 20 to 23 min., until tender.
Cook the chicken
Meanwhile, pat the chicken dry with paper towel; season with the remaining spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Mise en place
Meanwhile, roughly chop the lettuce.
Make the vinaigrette
In a small bowl, combine the vinegar, mustard, 4 tbsp olive oil (double for 4 portions) and S&P.
Plate your dish
Divide the lettuce between your bowls. Top with the chicken, beets and shallot. Drizzle with the vinaigrette. Garnish with the salad topper. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
