Protein Swap | BBQ Chicken Salad with Piccata Vinaigrette
Foil-Grilled Yellow Wax Beans
Cooking time
25 minutes
Servings
2/4
Calories
470 /serving
We’re giving piccata a new purpose in life. The winning combo of capers, lemon and parsley makes a vibrant vinaigrette for spring barbecue season. It shows its stuff on a salad of grilled chicken, garlicky wax beans and crunchy croutons.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 200g Yellow wax beans
- 14g Parsley
- 1 Lemon
- 120g Uncooked: Baby greens (lettuce mix, baby spinach, kale or arugula) Cooked: Baby greens (baby spinach or kale)
- 10g Capers
- 25g Croutons
- 15g Minced roasted garlic
Contains: Milk • Wheat
You will need:
Aluminum foil
Oil
Salt & pepper (S&P)
BBQ (or pan)
Total Fat
23 g
Saturated Fat
3 g
Sodium
420 mg
Total Carb
24 g
Sugars
5 g
Protein
44 g
Fibre
6 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 S&P.
- Add to the BBQ (or pan) and grill, 2 to 3 min. per side, until cooked through.
Grill the wax beans
- Meanwhile, remove the stem ends of the wax beans.
- In a medium bowl, combine the wax beans, 1 tbsp water (double for 4 portions), ½ the garlic and S&P. Wrap in aluminum foil and fold the edges over to seal.
- Place the foil package on the upper BBQ grates (or sauté the wax beans in a pan) and grill, 3 to 4 min., until crisp-tender and beginning to brown.
Make the vinaigrette
- Meanwhile, chop the parsley leaves and stems.
- Juice the lemon.
- In a large bowl, combine the lemon juice, parsley, capers, remaining garlic, 2 tbsp oil (double for 4 portions) and S&P.
Make the salad
- To the bowl of vinaigrette, add the baby greens, chicken and croutons; toss well.
Plate your dish
- Divide the salad between your plates.
- Serve the wax beans on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
