Protein Swap | Steak-Spiced Grilled Chicken Salad
with Cheese Curd Croutons & Beets
Cooking time
20 minutes
Servings
2/4
Calories
670 /serving
This salad has Montréal written all over it, from the deliciously savoury steak spice on the chicken to the fresh Québec-style cheese curds that work like squeaky croutons. Between mouthfuls of foil-grilled beets in a homemade apple vinny and mustard vinaigrette, you’ll be saying merci!
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 100g Matchstick carrots
- 200g Diced beets
- 1 Head of curly leaf lettuce
- 15ml Whole-grain mustard
- 30ml Apple cider vinegar
- 100g Cheese curds
- 8g Montréal Steak House spices (sea salt, spices, onion, garlic, mustard, coriander seeds, thyme, canola oil)
Contains: Milk • Mustard • Sulphites
You will need:
Aluminum foil
Oil
Salt & pepper (S&P)
Whisk
BBQ (or pan and lined sheet pan)
Total Fat
42 g
Saturated Fat
14 g
Sodium
1270 mg
Total Carb
24 g
Sugars
11 g
Protein
50 g
Fibre
6 g
Preparation
Grill the beets
- Heat the BBQ on high (or pan on medium-high and preheat the oven to 450°F), making sure to oil the grill first.
- If using a BBQ, in a medium bowl, combine the beets, 1 tbsp water (double for 4 portions), a drizzle of oil and S&P. Wrap in aluminum foil and fold the edges over to seal.
- Place the foil package on the lower BBQ grates and close the lid. Grill, flipping halfway, 14 to 18 min., until cooked through.
- Let sit for 5 min. before unwrapping (be careful as the steam will escape as you open).
- If using an oven, on a lined sheet pan, toss the beets with 1 tbsp water (double for 4 portions), a drizzle of oil and S&P. Roast, stirring halfway, 8 to 10 min., until tender.
Grill the chicken
- Meanwhile, pat the chicken* dry; rub with the spices and a drizzle of oil.
- Add to the BBQ (or pan) and grill, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Make the salad
- Separate the lettuce leaves; tear the leaves.
- In a large bowl, whisk the vinegar, mustard, 2 tbsp oil (double for 4 portions) and S&P.
- Add the carrots, lettuce and cheese curds; toss well.
- Add the beets.
Plate your dish
- Divide the salad between your bowls.
- Top with the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
