Protein Swap | Saucy Onion Chicken Platter
Roasted Chayote Salad
Cooking time
20 minutes
Servings
2/4
Calories
540 /serving
There’s a star hiding amidst the pepitas and cilantro in this paleo salad: roasted chayote, a gorgeously crisp gourd, revels in a red wine vinaigrette. It’s a base for sliced chicken coated in Mexican spices and topped with a gentle sautéed onion sauce.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Cucumber
- 14g Cilantro
- 50g Sliced red onions
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Chayote
- 30ml Red wine vinegar
- 30ml Vegetable demi-glace
- 25g Roasted pepitas (pumpkin seeds)
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, tapioca starch, coriander seeds, black pepper, cumin, onion, oregano, citric acid, cellulose, lime oil)
Contains: Sulphites
You will need:
Medium pan
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Total Fat
33 g
Saturated Fat
5 g
Sodium
700 mg
Total Carb
19 g
Sugars
6 g
Protein
46 g
Fibre
6 g
Preparation
Roast the chayote
- Preheat the oven to 450°F.
- Peel and quarter the chayote; thinly slice.
- On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, flipping halfway, 15 to 17 min., until tender.
Cook the pork
- Meanwhile, pat the pork dry; season with the remaining spices and S&P.
- In a medium pan, heat a generous drizzle of oil on medium.
- Add the pork* and cook, turning occasionally, 4 to 6 min., until seared.
- Reduce the heat to medium-low and cook, 6 to 10 min., until cooked through.
- Transfer to a cutting board and let rest before slicing. Reserve the pan.
Mise en place
- Meanwhile, halve the cucumber lengthwise; thinly slice crosswise.
- Roughly chop the cilantro leaves and stems.
Make the sauce
- In the reserved pan, heat a drizzle of oil on medium.
- Add the onions and sauté, scraping up any browned bits, 1 to 2 min., until fragrant and beginning to soften.
- Add 1 tsp of the vinegar, ⅓ cup water (double both for 4 portions) and the demi-glace.
- Cook, stirring occasionally, 2 to 3 min., until beginning to thicken; season with S&P.
Make the salad
- In a large bowl, combine the remaining vinegar and 2 tbsp oil (double for 4 portions).
- Add the baby greens, chayote, cucumber, cilantro, ½ the pepitas and S&P; toss well.
Plate your dish
- Divide the salad between your plates.
- Top with the pork and spoon the sauce over.
- Garnish with the remaining pepitas. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
