Honey-Dijon BBQ Chicken Salad
with Portobello & Yellow Zucchini
Cooking time
20 minutes
Servings
2/4
Calories
510 /serving
Equal parts airy and earthy, this summer dish combines soft green lettuce with yellow zucchini and meaty portobello mushroom from the grill. The salad is a base for smoky chicken, sprinkled with roasted pepitas for some carb-conscious crunch.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 2 Scallions
- 1 Portobello mushroom
- 1 Yellow zucchini
- 1 Head of curly leaf lettuce
- 45ml Sweet, Savoury Honey-Dijon vinaigrette
- 25g Roasted pepitas (pumpkin seeds)
- 8g Sweet Hickory BBQ spices (sugar, paprika, salt, onion, black pepper, garlic, cumin, parsley, Cayenne pepper, coriander seeds, thyme, oregano, rosemary, cinnamon, citric acid, cellulose fiber, hickory smoke flavour)
Contains: Mustard
You will need:
Oil
Salt & pepper (S&P)
BBQ (or pan)
Total Fat
28 g
Saturated Fat
5 g
Sodium
760 mg
Total Carb
23 g
Sugars
12 g
Protein
43 g
Fibre
7 g
Preparation
Grill the chicken
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Pat the chicken* dry; season with ½ the spices and S&P.
- Add to the BBQ (or pan) and grill, 4 to 6 min. per side, until cooked through.
- Transfer to a plate.
Mise en place
- Meanwhile, remove the stem from the mushroom.
- Quarter the zucchini lengthwise.
- Roughly chop the lettuce.
Grill the mushroom, zucchini & scallions
- In a medium bowl, combine the mushroom, zucchini, scallions, a drizzle of oil, the remaining spices and S&P.
- Add the mushroom and zucchini to the BBQ (or pan) and grill, flipping and adding the scallions halfway, 4 to 6 min., until tender.
- Transfer to a cutting board. Once cool enough, thinly slice the mushroom and scallions crosswise.
- Roughly chop the zucchini.
Make the salad
- In a large bowl, combine the lettuce, mushroom, zucchini, scallions, vinaigrette and S&P.
Plate your dish
- Divide the salad between your plates.
- Top with the chicken.
- Garnish with the pepitas. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
