Protein Swap | Grilled Chicken Thigh Paillard
Briny Kohlrabi & Lacinato Salad with Warm Croutons
Cooking time
20 minutes
Servings
2/4
Calories
630 /serving
Briny capers, olives and Dijon mustard have all the ooh la la you need. Paillard chicken, meaning thin fillets, adds French elegance and eases the grilling process. The salad gets creative with seasonal kohlrabi, lacinato kale and grilled herby naan croutons.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 1 Kohlrabi
- 0.5 Bunches of lacinato kale
- 15ml Dijon mustard
- 10g Capers
- 30ml Apple cider vinegar
- 40g Olives
- 1 Naan
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Milk • Mustard • Sulphites • Wheat
You will need:
Oil
Peeler
Salt & pepper (S&P)
BBQ (or pan)
Total Fat
32 g
Saturated Fat
5 g
Sodium
1590 mg
Total Carb
43 g
Sugars
5 g
Protein
44 g
Fibre
7 g
Preparation
Marinate the chicken
- Roughly chop the capers and olives.
- In a large bowl, make the marinade by combining the vinegar, mustard, olives, capers, 2 tbsp oil (double for 4 portions) and S&P.
- Pat the chicken dry and halve horizontally; season with ⅔ of the spices and S&P.
- In a second large bowl, combine the chicken and ⅓ of the marinade.
Mise en place
- Meanwhile, heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Remove the kale leaves from the stems; thinly slice the leaves. In a medium bowl, toss with a drizzle of oil and S&P. Massage, 1 to 2 min., until softened.
- Peel and halve the kohlrabi; thinly slice.
Make the croutons
- Drizzle the naan with oil; season with the remaining spices.
- Add to the BBQ (or pan) and grill, 1 to 2 min. per side, until beginning to brown.
- Transfer to a cutting board and cut into bite-size pieces.
Make the salad
- To the bowl of kale, add the kohlrabi, croutons and all but 1 tbsp of the remaining marinade (double for 4 portions); toss well.
Grill the chicken & serve
- Add the chicken* to the BBQ (or pan) and grill, 3 to 4 min. per side, until cooked through.
- Divide the chicken (slice beforehand if desired) and salad between your plates.
- Drizzle with the remaining marinade. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
