Protein Swap | Maple-Balsamic Grilled Chicken Salad
with Crunchy Toppings
Cooking time
25 minutes
Servings
2/4
Calories
610 /serving
Grill, toss, enjoy! It’s so simple to make this substantial summer salad, yet the effect is amazingly complex. With the wonderful mellow taste of balsamic and maple syrup, juicy grilled chicken and soft baby greens get unexpected crunch from seeds, nuts and croutons.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Sweet pepper
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 25g Croutons
- 30ml Balsamic vinegar
- 25g Nuts & Seeds salad topper
- 30ml Soy sauce (low sodium)
- 30ml Maple syrup
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, canola oil, oregano, parsley, chives)
Contains: Cashews • Milk • Soy • Sulphites • Wheat
You will need:
Basting brush
Oil
Salt & pepper (S&P)
BBQ (or pan)
Total Fat
30 g
Saturated Fat
4 g
Sodium
1490 mg
Total Carb
38 g
Sugars
21 g
Protein
47 g
Fibre
4 g
Preparation
Mise en place
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Halve and core the sweet pepper lengthwise.
- In a small bowl, combine the soy sauce, maple syrup and vinegar.
Grill the sweet pepper
- In a medium bowl, combine the sweet pepper, a drizzle of oil, ⅓ of the spices and S&P.
- Add to the BBQ (or pan) and grill, 3 to 5 min. per side, until tender.
- Transfer to a cutting board. Once cool enough, thinly slice lengthwise.
Grill the chicken
- Meanwhile, pat the chicken dry; season with S&P.
- In a second medium bowl, combine the chicken*, ½ the maple mixture, the remaining spices and a drizzle of oil.
- Add to the BBQ (or pan) and grill, brushing with any excess marinade, 2 to 3 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Make the salad
- Meanwhile, in a large bowl, combine the remaining maple mixture, 2 tbsp oil (double for 4 portions) and S&P.
- Add the baby greens, sweet pepper, salad topper and croutons; 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.
