Orange-Tahini Grilled Chicken Salad
with String Peas & Cashews
Cooking time
20 minutes
Servings
2/4
Calories
520 /serving
Sometimes the brightest sunset is right on your plate. Fresh orange lends colour and fruity freshness to a paleo salad of roasted cashews and snappy string peas. And the flavours emanating from the grilled chicken breasts may be the highlight of your day.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Orange
- 100g String peas (sugar snap peas or snow peas)
- 15ml Ginger paste
- 1 Head of curly leaf lettuce
- 30ml Apple cider vinegar
- 7g Honey
- 15ml Tahini
- 25g Roasted cashews
- 15ml Toasted sesame oil
Contains: Cashews • Sesame • Sulphites
You will need:
Basting brush
Oil
Salt & pepper (S&P)
BBQ (or pan)
Total Fat
25 g
Saturated Fat
4 g
Sodium
150 mg
Total Carb
31 g
Sugars
15 g
Protein
47 g
Fibre
7 g
Preparation
Grill the chicken
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Halve the orange; juice ½. Cut away the peel and white pith from the remaining ½ and slice into rounds. Quarter the rounds.
- In a large bowl, make the vinaigrette by combining the orange juice, ginger, vinegar, honey, tahini, sesame oil and S&P. Transfer ⅓ of the vinaigrette to a small bowl.
- Pat the chicken* dry; rub with a drizzle of oil and S&P.
- Add to the BBQ (or pan) and grill, occasionally brushing with the reserved vinaigrette, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Mise en place
- Meanwhile, roughly chop the lettuce.
- Cut the string peas crosswise into thirds.
Make the salad
- To the bowl of remaining vinaigrette, add the lettuce, string peas, orange and cashews; toss well.
Plate your dish
- Divide the salad between your plates.
- Top with the chicken. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
