Summery BBQ Chicken Salad
with Oranges, Warm Almonds & Couscous
Cooking time
20 minutes
Servings
4
Calories
670 /serving
North African vibes are in the house—or on the patio. Fire up the barbecue for warmly spiced chicken, served with a big family-minded salad that brings together fresh oranges, baby greens and almonds (toasted on the grill in a nifty foil packet).
We will send you:
- 4 Canadian-raised chicken breasts (air chilled)
- 1 Lemon
- 2 Oranges
- 180g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 200g Couscous
- 50g Almonds
- 90ml Sweet, Savoury Honey-Dijon vinaigrette
- 12g From Taj to Tagine spices (coriander, fennel, paprika, cumin, turmeric, salt)
Contains: Almonds • Mustard • Wheat
You will need:
Aluminum foil
Oil
Salt & pepper (S&P)
BBQ (or pan)
Small pot (or kettle)
Total Fat
26 g
Saturated Fat
4 g
Sodium
460 mg
Total Carb
60 g
Sugars
16 g
Protein
50 g
Fibre
9 g
Preparation
Cook the couscous
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- In a small pot (or kettle), bring 2 cups water to a boil.
- In a large bowl, combine the couscous and boiling water.
- Cover and let sit for 5 min. Fluff the couscous; season with S&P.
Grill the chicken
- Meanwhile, pat the chicken* dry; rub with the spices, a drizzle of oil and S&P.
- Add to the BBQ (or pan) and grill, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Mise en place
- Meanwhile, halve the lemon; juice ½ and quarter the remaining ½.
- Cut off the tops and bottoms of the oranges; cut away the peel and white pith. Cut between the membranes to separate the segments.
- In a second large bowl, squeeze the juice from the remaining membranes and add the segments.
Make the salad
- In a small bowl, make the dressing by combining the lemon juice, vinaigrette and S&P.
- To the bowl of oranges, add the couscous, baby greens, dressing and S&P; toss well.
Grill the almonds & serve
- Wrap the almonds in aluminum foil and fold the edges over to seal.
- Add to the BBQ (or toast in a pan) and cook, shaking halfway, 2 to 3 min., until lightly toasted.
- Divide the salad between your plates.
- Top with the chicken.
- Garnish with the almonds and lemon wedges. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
