Thanksgiving Chicken & Roasted Brussels Salad
with Warm Cranberry Vinaigrette
Cooking time
25 minutes
Servings
2/4
Calories
780 /serving
Proof that you can celebrate the season without filling up on carbs! Cranberries and walnuts work like a charm in a pan-made vinaigrette. They spread the cheer over seared chicken tossed into a copious salad with roasted Brussels sprouts and apple.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Shallot (or onion)
- 1 Head of curly leaf lettuce
- 1 Apple
- 200g Brussels sprouts
- 25g Dried cranberries
- 30ml Balsamic vinegar
- 25g Chopped walnuts
- 7g Honey
- 10g Savoury Thyme & Tarragon spices (paprika, sea salt, garlic, black pepper, onion, basil, tarragon, parsley, thyme, sage)
Contains: Sulphites • Walnuts
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
46 g
Saturated Fat
5 g
Sodium
560 mg
Total Carb
51 g
Sugars
28 g
Protein
47 g
Fibre
10 g
Preparation
Roast the Brussels sprouts
- Preheat the oven to 450°F.
- Halve the Brussels sprouts lengthwise (quarter if large).
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, stirring halfway, 12 to 14 min., until golden brown and tender.
Cook the chicken
- Meanwhile, pat the chicken dry; season with the remaining spices and S&P.
- 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, leaving any browned bits in the pan. Reserve the pan. Let rest before slicing.
Mise en place
- Meanwhile, roughly chop the lettuce.
- Halve, core and thinly slice the apple; toss with a splash of the vinegar to prevent browning.
- Halve, peel and thinly slice the shallot.
Make the vinaigrette
- In the reserved pan, heat ¼ cup oil on medium-high.
- Add the shallot and walnuts. Sauté, scraping up any browned bits, 30 sec. to 1 min., until fragrant.
- Add the cranberries, honey, remaining vinegar and S&P.
- Cook, stirring often, 2 to 3 min., until slightly reduced.
- Transfer to a large bowl and let cool.
Make the salad & serve
- To the bowl of vinaigrette, add the lettuce, apple and Brussels sprouts; toss well.
- Divide the salad between your plates.
- Top with the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
