Nick’s Pick | Carb-Wise: BBQ Chicken & Cabbage Waldorf Salad
with Roasted Grapes, Pear & Walnuts
Cooking time
20 minutes
Servings
2/4
Calories
670 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. When it comes to wow factor, Waldorf salad has it going on. A combination of apples, walnuts and celery is what usually sets it apart, along with grapes if you’re lucky. Lucky you are, because in this version they’re roasted to concentrate the fruity sweetness. We’re swapping in pear, switching lettuce for cabbage to get extra crunch and applying a luscious honey-Dijon dressing. Barbecued chicken breasts amplify the flavours in a carb-smart meal of ample proportions.
We will send you:
- 2 Chicken breasts
- 1 Pear
- 100g Grapes
- 150g Shredded cabbage
- 2 Scallions
- 1 Celery stalk
- 30ml Mayonnaise
- 45ml Sweet, Savoury Honey-Dijon vinaigrette
- 25g Chopped walnuts
- 9g Zested Peppers spices (sesame seeds, onion, red bell pepper, green bell pepper, salt, parsley, garlic, oregano, basil, dill weed, sweet orange peel, sunflower oil)
Contains: Eggs, Mustard, Sesame Sulphites, Walnuts
You will need:
BBQ (or grill pan)
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
40 g
Saturated Fat
5 g
Sodium
510 mg
Total Carb
37 g
Sugars
25 g
Protein
44 g
Fibre
7 g
Preparation
Grill the chicken
Preheat the oven to 400°F. Heat the BBQ on high, making sure to oil the grill first. Pat the chicken* dry with paper towel; season with ⅓ 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.
Roast the grapes & walnuts
Meanwhile, pick the grapes off the stems. On a lined sheet pan, toss with a drizzle of oil, ½ the remaining spices and S&P. Roast, stirring halfway, 8 to 10 min., until softened and beginning to burst. In the final 2 to 3 min., add the walnuts.
Mise en place
Meanwhile, core and thinly slice the pear lengthwise. Thinly slice the celery crosswise. Thinly slice the scallions crosswise, separating the white bottoms and green tops.
Make the salad
In a large bowl, combine the white bottoms of the scallions, mayo, vinaigrette, 1 tsp water (double for 4 portions), the remaining spices and S&P. Add the cabbage, celery, pear and walnuts; toss well.
Plate your dish
Divide the salad between your plates. Top with the chicken and grapes. Garnish with the green tops of the scallions. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
