Summer Green Chicken Breast Salad
with Zesty Feta-Mint Vinaigrette
Cooking time
15 minutes
Servings
2/4
Calories
550 /serving
This refreshing meal-size salad is styled to suit the season. It’s brisk and beautiful thanks to a zesty vinaigrette pumped full of mint and feta. It pops over a mélange of string peas, green peas and soft baby greens—plus a little extra to drizzle over seared chicken.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 100g String peas (sugar snap peas or snow peas)
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 14g Mint
- 1 Lemon
- 150g Green peas
- 30g Feta
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk, Mustard
You will need:
Salt & pepper (S&P)
Oil
Zester
Large pan
Total Fat
32 g
Saturated Fat
6 g
Sodium
710 mg
Total Carb
20 g
Sugars
7 g
Protein
49 g
Fibre
7 g
Preparation
Cook the chicken
- Pat the chicken dry; season with ½ the spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Mise en place
- Meanwhile, zest and juice the lemon.
- Cut the string peas crosswise into thirds.
- Pick the mint leaves off the stems; finely chop the leaves.
- Roughly chop the cheese (or crumble if desired).
Make the feta-mint vinaigrette
- In a medium bowl, combine the lemon zest and juice, mint, cheese, 3 tbsp oil (double for 4 portions), the remaining spices and S&P.
Make the salad
- In a large bowl, combine the baby greens, peas and string peas.
- Add ⅔ of the vinaigrette.
Plate your dish
- Divide the salad between your bowls.
- Top with the chicken.
- Spoon the remaining vinaigrette over the chicken. 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.
