Protein Swap | Mustardy Chicken Sandwiches on Pretzel Buns
with BBQ Mayo & Baby Greens Salad
Cooking time
10 minutes
Servings
2/4
Calories
950 /serving
Where there’s a toasted pretzel bun, there should be mustard close by. That’s definitely true in this fun and unfussy supper. Whole-grain mustard and apple cider vinegar make a simple and successful coating for seared chicken breasts. Cut them into saucy slices to tuck into sandwiches, along with a slathering of BBQ-infused mayo. A touch of cabbage, lightly dressed and tossed with baby greens, is just what these hearty plates need.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 150g Shredded cabbage
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 60ml Mayonnaise
- 30ml Apple cider vinegar
- 15ml Whole-grain mustard
- 30ml BBQ sauce
- 2 Pretzel buns
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Barley, Eggs, Mustard, Sulphites, Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
57 g
Saturated Fat
9 g
Sodium
1580 mg
Total Carb
60 g
Sugars
10 g
Protein
51 g
Fibre
4 g
Preparation
Cook & coat the chicken
In a small bowl, combine the mustard and vinegar. Pat the chicken dry with paper towel; season with ⅔ of the spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through. Add ½ the mustard-vinegar mixture and 1 tbsp water (double for 4 portions). Cook, spooning the sauce over the chicken, 1 to 2 min., until coated. Transfer to a cutting board and let rest for 5 min. before slicing against the grain. Reserve the pan.
Make the salad
Meanwhile, in a large bowl, combine the remaining mustard-vinegar mixture, 2 tbsp oil (double for 4 portions) and S&P. Add the baby greens and cabbage; toss well.
Make the BBQ mayo
In a second small bowl, combine the mayo, BBQ sauce and remaining spices.
Toast the buns
In the reserved pan, heat a drizzle of oil on medium. Add the buns, cut-sides down, and toast, 1 to 2 min., until warmed through and beginning to brown.
Plate your dish
Divide the bun bottoms between your plates. Top each bun bottom with the BBQ mayo, chicken, a spoonful of the salad and a bun top. Serve the remaining salad on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
