Protein Upgrade | Chinese BBQ ORGANIC Chicken Breast Salad
with Fresh Orange & Peanut Vinaigrette
Cooking time
25 minutes
Servings
2/4
Calories
590 /serving
With flashes of fresh orange, toasted peanuts and ginger, this meal-sized salad is charged up with bright Chinese flavours. Grilling the chicken—certified organic, so it’s better for you and the environment—before shredding it imparts a nice hint of char, set off against tender lettuce tossed in an electrifying vinaigrette.
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 100g Matchstick carrots
- 2 Scallions
- 2 Heads of lettuce
- 150g Shredded cabbage
- 15ml Ginger paste
- 1 Orange
- 25g Chopped peanuts
- 30ml Apple cider vinegar
Contains: Peanuts, Sulphites
You will need:
Large pan
Oil
Salt & pepper (S&P)
BBQ
Total Fat
37 g
Saturated Fat
5 g
Sodium
135 mg
Total Carb
34 g
Sugars
15 g
Protein
36 g
Fibre
11 g
Preparation
Grill & shred the chicken
- Heat the BBQ on high, making sure to oil the grill first.
- Pat the chicken* dry and drizzle with oil; season with S&P.
- Add to the BBQ and grill, 6 to 8 min. per side, until cooked through.
- Transfer to a bowl. Using two forks, shred the chicken.
Mise en place
- Meanwhile, halve the orange; juice ½ and peel and thinly slice the remaining ½.
- Roughly chop the lettuce.
- Thinly slice the scallions crosswise, separating the white bottoms and green tops.
Toast the peanuts
- In a large pan, heat a drizzle of oil on medium.
- Add the peanuts, ginger, white bottoms of the scallions and S&P.
- Toast, stirring often, 1 to 2 min., until lightly browned and fragrant.
- Transfer to a bowl.
Make the salad
- In a large bowl, combine the vinegar, orange juice, ½ the peanuts, 3 tbsp oil (double for 4 portions) and S&P.
- Add the lettuce, cabbage, carrots and orange slices.
Plate your dish
- Divide the salad between your bowls.
- Top with the chicken.
- Garnish with the green tops of the scallions and remaining peanuts. Bon appétit!
Summer eats with @LaurentDagenais
This summer, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
