Nick’s Pick | Carb-Wise: BBQ Chicken Salad
with Sun-Dried Tomato Salsa & Balsamic Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
620 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. It’s a texture takeover. Between tender slices of barbecued chicken, fluffy leaves of lettuce, cool crisp cucumbers and juicy cherry tomatoes, this carb-smart salad has a lot going on. Step it up even more with a sensational salsa, which smartly partners the pleasant crunch of roughly chopped pepitas with the delicate chewiness of sun-dried tomatoes, under a squirt of fresh lemon juice. Our wonderfully thick whipped balsamic vinaigrette holds it all together.
We will send you:
- 2 Chicken breasts
- 140g Cherry tomatoes
- 1 Lemon
- 2 Cucumbers
- 1 Head of lettuce
- 15g Sliced sun-dried tomatoes
- 45ml Rich, Snappy Whipped Balsamic vinaigrette
- 25g Roasted pepitas (pumpkin seeds)
- 7.5g Olive Branch spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)
Contains: Mustard, Sulphites
You will need:
Oil
Salt & pepper (S&P)
BBQ (or grill pan)
Total Fat
40 g
Saturated Fat
5 g
Sodium
660 mg
Total Carb
23 g
Sugars
10 g
Protein
46 g
Fibre
6 g
Preparation
Grill the chicken
Heat the BBQ on high, making sure to oil the grill first. Pat the chicken* dry with paper towel; season with ½ 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.
Mise en place
Meanwhile, thinly slice the cucumbers. Halve the cherry tomatoes. Roughly chop the lettuce and pepitas. Finely chop the sun-dried tomatoes. Quarter the lemon.
Make the sun-dried tomato salsa
In a medium bowl, combine the juice of 1 lemon wedge, 2 tbsp oil (double both for 4 portions), the pepitas, sun-dried tomatoes, a pinch of the remaining spices and S&P.
Make the salad
In a large bowl, combine the lettuce, cucumbers, cherry tomatoes, vinaigrette, juice of 1 remaining lemon wedge (double for 4 portions), the remaining spices and S&P.
Plate your dish
Divide the salad between your bowls. Top with the chicken and sun-dried tomato salsa. Garnish with the remaining lemon wedges. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
