Grilled Chicken Thigh Bistro Salad
with Fennel & French Radishes
Cooking time
20 minutes
Servings
2/4
Calories
510 /serving
Grilled fennel gives this French summer salad its je ne sais quoi. The delicately anise-flavoured bulb releases its natural sweetness alongside crisp radishes in a snappy mustard and lemon vinaigrette. Sliced chicken thighs sit over top, dripping with zesty juices. Summer perfection!
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 100g French radishes
- 1 Lemon
- 1 Onion (or shallot)
- 1 Fennel bulb
- 15ml Whole-grain mustard
- 9g Zested Peppers spices (sesame seeds, onion, red bell pepper, green bell pepper, salt, parsley, garlic, oregano, basil, dill weed, sweet orange peel, sunflower oil)
Contains: Mustard, Sesame, Sulphites
You will need:
Oil
Salt & pepper (S&P)
BBQ
Total Fat
28 g
Saturated Fat
5 g
Sodium
570 mg
Total Carb
30 g
Sugars
12 g
Protein
40 g
Fibre
9 g
Preparation
Mise en place
- Heat the BBQ on high, making sure to oil the grill first.
- Halve and core the fennel bulb lengthwise; cut into ½ inch wedges.
- Peel and thinly slice the onion into rounds.
- Thinly slice the radishes lengthwise.
- Juice the lemon.
Grill the chicken
- Pat the chicken* dry and drizzle with oil; season with ½ the spices and S&P.
- Add to the BBQ and grill, 4 to 6 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Grill the fennel & onion
- In a medium bowl, combine the fennel, onion, a drizzle of oil, the remaining spices and S&P.
- Add to the BBQ and grill, 3 to 5 min. per side, until tender.
- Transfer to a cutting board and roughly chop.
Make the salad
- In a large bowl, combine the lemon juice (start with 1 tbsp), mustard, 2 tbsp oil (double for 4 portions) and S&P.
- Add the fennel, onion and radishes; toss well.
Plate your dish
- Divide the chicken and salad between your plates. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
