Protein Swap | Pan-Roasted Chicken Harvest Salad
with Beets, Walnuts & Goat Cheese
Cooking time
20 minutes
Servings
2/4
Calories
710 /serving
Here’s to the fall season, in all its keto glory. Roasted beets and lacinato kale, dotted with warm walnuts, get dressed in an apple cider vinaigrette. All the better to welcome tender slices of pan-cooked chicken and nibbles of tangy goat cheese.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 2 Celery stalks
- 200g Diced beets
- 1 Bunch of lacinato kale
- 25g Chopped walnuts
- 30ml Apple cider vinegar
- 60g Goat cheese
- 8g Montréal Steak House spices (sea salt, yellow mustard, black pepper, onion, garlic, dill seeds, thyme, caraway, coriander, paprika, sunflower oil, cayenne pepper)
Contains: Milk • Mustard • Sulphites • Walnuts
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
45 g
Saturated Fat
10 g
Sodium
930 mg
Total Carb
32 g
Sugars
12 g
Protein
52 g
Fibre
9 g
Preparation
Roast the beets & walnuts
- Preheat the oven to 450°F.
- On a lined sheet pan, toss the beets with a drizzle of oil, ½ the spices and S&P.
- Roast, stirring halfway, 15 to 18 min., until tender.
- In the last 5 min., add the walnuts.
Cook the chicken
- Meanwhile, pat the chicken dry; season with the remaining 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.
- Transfer to a cutting board and let rest before slicing.
Mise en place
- Meanwhile, remove the kale leaves from the stems; thinly slice the leaves crosswise.
- In a large bowl, combine the kale, a drizzle of oil and S&P. Massage, 1 to 2 min., until softened.
- Thinly slice the celery crosswise on an angle.
- In a small bowl, make the vinaigrette by combining the vinegar, 2 tbsp oil (double for 4 portions) and S&P.
Make the salad & serve
- To the bowl of kale, add the beets, walnuts, celery and vinaigrette; toss well.
- Divide the salad between your bowls.
- Top with the chicken.
- Garnish with the cheese. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
