French Dijon Chicken Thighs
Lemony Portobello Mushroom Salad
Cooking time
20 minutes
Servings
2/4
Calories
480 /serving
We’re feeling southern France. Seared chicken is stung with Dijon mustard and olive-forward seasonings. It lands on a luminous salad that’s equal parts airy and earthy, combining soft green lettuce and ribbons of carrots with meaty portobello mushroom—all in a lemon and scallion vinaigrette.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 200g Nantes carrots
- 1 Garlic clove
- 1 Scallion
- 1 Lemon
- 1 Portobello mushroom
- 1 Head of lettuce
- 15ml Dijon mustard
- 5g Olive Branch spices (garlic, red pepper bell, dried black olives, basil, oregano, salt, parsley, lemon powder (maltodextrin, lemon puree, citric acid, sugar, lemon juice), canola oil, black pepper, cellulose fiber (anti-caking agent))
Contains: Mustard • Sulphites
You will need:
Grill pan (or large pan)
Oil
Peeler
Salt & pepper (S&P)
Total Fat
27 g
Saturated Fat
5 g
Sodium
560 mg
Total Carb
22 g
Sugars
9 g
Protein
38 g
Fibre
7 g
Preparation
Cook the chicken
- Pat the chicken dry. In a medium bowl, toss with ½ the mustard, a drizzle of oil, ⅔ of the spices and S&P.
- In a grill pan (or large pan), heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 4 to 6 min. per side, until cooked through.
- Transfer to a cutting board and reserve the pan. Let rest before slicing.
Mise en place
- Meanwhile, remove the stem from the mushroom.
- Mince the garlic.
- Juice the lemon.
- Roughly chop the lettuce.
- Using a peeler, thinly slice the carrots lengthwise into ribbons (or thinly slice crosswise).
Grill the mushroom & scallion
- In a medium bowl, combine the mushroom, scallion, a drizzle of oil, the remaining spices and S&P.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the mushroom and cook, flipping and adding the scallion halfway, 4 to 6 min., until tender.
- Transfer to a cutting board.
- Once cool enough, thinly slice the mushroom and scallion crosswise.
Make the salad
- In a large bowl, combine the scallion, garlic, lemon juice (start with ½), remaining mustard, 2 tbsp oil (double for 4 portions) and S&P.
- Add the lettuce, carrots and mushroom; toss well.
Plate your dish
- Divide the salad between your plates.
- Top with the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
