Summer BBQ Chicken Breast Salad
with Hard Boiled Eggs & Honey-Dijon Vinaigrette
Cooking time
15 minutes
Servings
2/4
Calories
510 /serving
Double down on proteins, while celebrating the lightness of summer, with a Cobb-inspired salad. It's done in just two steps: grilled chicken breasts are slathered in BBQ sauce, before meeting eggs, curly leaf and cherry tomatoes. The dressing of choice? Luscious honey-Dijon.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Head of curly leaf lettuce
- 140g Cherry tomatoes
- 60ml Sweet, Savoury Honey-Dijon vinaigrette
- 30ml Organic BBQ sauce (no added sugar)
- 2 Hard-boiled eggs
- 10g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Eggs, Mustard
You will need:
Basting brush
Oil
Salt & pepper (S&P)
BBQ
Total Fat
28 g
Saturated Fat
5 g
Sodium
910 mg
Total Carb
20 g
Sugars
12 g
Protein
48 g
Fibre
5 g
Preparation
Grill the chicken
- Heat the BBQ on high, making sure to oil the grill first.
- Pat the chicken* dry; season with ¾ of the spices and S&P.
- Add to the BBQ and grill, 6 to 8 min. per side, until cooked through.
- In the last 2 min., brush with the BBQ sauce.
- Transfer to a cutting board and let rest before slicing.
Finish & serve
- Meanwhile, halve the tomatoes.
- Roughly chop the lettuce.
- Quarter the eggs lengthwise; season with the remaining spices.
- Divide the lettuce between your plates.
- Top with the tomatoes, eggs and chicken.
- Drizzle with the vinaigrette. 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.
