BBQ Chicken & Grilled Peach Salad
with Warm Ciabatta Croutons & Sweet Pepper
Cooking time
25 minutes
Servings
2/4
Calories
610 /serving
Life’s a peach, literally, when this stunning salad hits the table. The summer fruit is dripping with sweet juices after a turn on the barbecue. It cheerfully joins grilled sweet pepper and big-cut grilled ciabatta croutons in a bowl of crisp lettuce for a fun play of textures. Tender chicken breasts are the topper, arranged in artful slices and drizzled with a little more of our tongue-tickling honey-Dijon vinaigrette.
We will send you:
- 2 Chicken breasts
- 2 Peaches
- 1 Head of lettuce
- 1 Sweet pepper
- 45ml Sweet, Savoury Honey-Dijon vinaigrette
- 1 Ciabatta roll (or Parisian baguettine)
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Barley, Mustard, Sulphites, Wheat
You will need:
Oil
Salt & pepper (S&P)
BBQ (or grill pan)
Total Fat
23 g
Saturated Fat
4 g
Sodium
1060 mg
Total Carb
57 g
Sugars
20 g
Protein
47 g
Fibre
7 g
Preparation
Mise en place
Heat the BBQ on high, making sure to oil the grill first. Core and quarter the sweet pepper lengthwise. Halve and pit the peaches. Halve the ciabatta lengthwise. Separate the lettuce leaves; tear the leaves.
Grill the chicken
Pat the chicken* dry with paper towel; season with ⅔ of the spices and S&P. Add to the BBQ (or to a grill pan heated with a drizzle of oil on medium-high, partially covered) and grill, 6 to 8 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain. Reserve the grill pan, if using.
Grill the peaches & sweet pepper
Meanwhile, in a medium bowl, combine the peaches, sweet pepper, a drizzle of oil and the remaining spices. Add to the BBQ (or to the reserved grill pan heated on medium-high) and grill, 3 to 4 min., until charred and softened. Transfer to a cutting board. Once cool enough, cut the peaches into wedges and thinly slice the sweet pepper. Reserve the grill pan, if using.
Make the croutons
Drizzle the cut-sides of the ciabatta with oil. Add to the BBQ (or to the reserved grill pan heated on medium-high) and grill, 1 to 2 min. per side, until golden brown. Transfer to a cutting board and medium-dice.
Make the salad
In a large bowl, combine the lettuce, peaches, sweet pepper, croutons, ⅔ of the vinaigrette and S&P.
Plate your dish
Divide the salad between your plates. Top with the chicken. Drizzle with the remaining vinaigrette. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
