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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
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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.

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Mise en place

  • Meanwhile, roughly chop the lettuce.

  • Cut the string peas crosswise into thirds.


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Make the salad

  • To the bowl of remaining vinaigrette, add the lettuce, string peas, orange and cashews; toss well.


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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.