Carb-Wise: Lemony Chicken & Date Caesar Salad
with Brussels Sprouts Two Ways
Cooking time
20 minutes
Servings
2/4
Calories
580 /serving
Even Caesar needs a date sometimes. Set up this classic salad with a sweet companion, by throwing in some sticky, taffy-like dates among the greens. You’ll make it a meal by adding slices of pan-seared chicken for satisfyingly juicy mouthfuls coated in a lemon-boosted creamy Caesar vinaigrette. The bonus is Brussels sprouts, done two different ways: roasted in a dusting of zesty herbs and thinly sliced for mingling with the kale.
We will send you:
- 2 Chicken breasts
- 225g Brussels sprouts
- 1 Lemon
- ½ Bunch of lacinato kale
- 2 Medjool dates
- 60ml Caesar vinaigrette
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Eggs, Milk, Mustard
You will need:
Medium pan
Zester
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
27 g
Saturated Fat
3 g
Sodium
620 mg
Total Carb
39 g
Sugars
20 g
Protein
49 g
Fibre
9 g
Preparation
Roast the Brussels sprouts
Preheat the oven to 450°F. Remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large). On a lined sheet pan, toss ⅔ of the Brussels sprouts with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 14 to 16 min., until golden brown and tender.
Cook the chicken
Meanwhile, pat the chicken dry with paper towel; season with the remaining spices and S&P. In a medium 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 for 5 min. before slicing against the grain.
Mise en place
Meanwhile, zest and quarter the lemon. Thinly slice the remaining Brussels sprouts lengthwise. Pit and thinly slice the dates.
Start the salad
Remove the kale leaves from the stems; roughly chop the leaves. In a large bowl, combine the vinaigrette, lemon zest, juice of ½ the lemon wedges and S&P. Add the kale and sliced Brussels sprouts. Massage, 1 to 2 min., until softened. Add the dates; toss well.
Finish the salad & serve
To the bowl of salad, add the roasted Brussels sprouts; toss well. Divide the salad between your plates. Top with the chicken. Garnish with the remaining lemon wedges. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
