Chicken, Apple & Hazelnut Salad
with Quinoa, Caramelized Brussels Sprouts & Baby Greens
Cooking time
30 minutes
Servings
4
Calories
730 /serving
Please the whole family with platefuls of tender chicken breasts sitting pretty over a bed of fluffy red quinoa salad. You’ll ensure everybody gets their veggie fix with quartered Brussels sprouts sautéed in butter, vinegar and maple syrup, then tossed with the supergrain and some crispy apple matchsticks. And to add an amazing crunch factor, pan-toast some hazelnuts and sprinkle them on as a finishing flourish.
We will send you:
- 4 Chicken breasts
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Apple
- 340g Brussels sprouts
- 30ml White balsamic vinegar
- 15ml Maple syrup
- 190g Red quinoa
- 25g Hazelnuts
- 60ml Maple-Dijon vinaigrette
- 15g BBQ on Bourbon Street spices (salt, bourbon flavour, paprika, chili powder, onion, garlic, black pepper, mustard, cumin, smoked hickory flavour)
Contains: Milk, Mustard, Sulphites, Hazelnuts
You will need:
Medium pot
Large pan
Strainer
Olive oil
2 tbsp Butter
Salt & pepper (S&P)
Total Fat
36 g
Saturated Fat
8 g
Sodium
820 mg
Total Carb
54 g
Sugars
10 g
Protein
50 g
Fibre
9 g
Preparation
Cook the quinoa
Using a strainer, rinse the quinoa. In a medium pot, combine the quinoa, 2 cups water and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 16 to 18 min., until the quinoa is tender. Drizzle with olive oil. Fluff and set aside, uncovered, to cool.
Toast the hazelnuts
Heat a large, dry pan on medium. Toast the hazelnuts, stirring frequently, 2 to 3 min., until lightly browned and fragrant. Transfer to a cutting board and reserve the pan. Once cool, roughly chop.
Cook the chicken
In the reserved pan, heat 1 tbsp butter and a drizzle of olive oil on medium-high. Pat the chicken* dry with paper towel; season with all but a pinch of the spices and S&P. Cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
Mise en place
Remove the root ends of the Brussels sprouts; quarter lengthwise. Core and cut the apple into matchsticks.
Sauté the Brussels sprouts
In the reserved pan, heat 1 tbsp butter on medium-high. Sauté the Brussels sprouts, 5 to 6 min., until nicely browned; season with S&P. Add ½ the vinegar and sauté, scraping up any browned bits from the bottom of the pan, 30 sec. to 1 min., until mostly evaporated. Add ⅔ of the maple syrup and 1 tbsp water. Sauté, 30 sec. to 1 min., until combined.
Make the salad & serve
In a large bowl, combine ½ the vinaigrette, the remaining vinegar, remaining maple syrup and 3 tbsp olive oil; season with the remaining spices and S&P. Add the quinoa, baby greens, apple and Brussels sprouts; toss well. Divide the salad between your plates. Top with the chicken and drizzle with the remaining vinaigrette. Garnish with the hazelnuts. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
