Protein Swap | Steak-Spiced Chicken Salad
with Cheese Curd Croutons & Beets
Cooking time
20 minutes
Servings
2/4
Calories
670 /serving
This keto salad has Montréal written all over it, from the deliciously savoury steak spice to the fresh Québec-style cheese curds that work like squeaky croutons. Between mouthfuls of roasted beets in a homemade apple vinny and mustard vinaigrette, you’ll be saying merci!
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 100g Matchstick carrots
- 200g Diced beets
- 1 Head of curly leaf lettuce
- 15ml Whole-grain mustard
- 30ml Apple cider vinegar
- 100g Cheese curds
- 8g Montréal Steak House spices (sea salt, spices, onion, garlic, mustard, coriander seeds, thyme, canola oil)
Contains: Milk • Mustard • Sulphites
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Whisk
Total Fat
42 g
Saturated Fat
14 g
Sodium
1270 mg
Total Carb
24 g
Sugars
11 g
Protein
50 g
Fibre
6 g
Preparation
Roast the beets
- Preheat the oven to 450°F.
- On a lined sheet pan, toss the beets with 1 tbsp water (double for 4 portions), a drizzle of oil and S&P.
- Roast, flipping halfway, 14 to 18 min., until cooked through.
Cook the chicken
- Meanwhile, pat the chicken dry; rub with the spices and a drizzle of oil.
- In a medium 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.
Make the salad
- Meanwhile, separate the lettuce leaves; tear the leaves.
- In a large bowl, whisk the vinegar, mustard, 2 tbsp oil (double for 4 portions) and S&P.
- Add the carrots, lettuce and cheese curds; toss well.
- Add the beets.
Plate your dish
- Divide the salad between your bowls.
- Top with the chicken. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
