Grilled Chicken Breasts over Lacinato Kale Salad
with Cashew Butter Ranch
Cooking time
15 minutes
Servings
2/4
Calories
590 /serving
A favourite all-American salad dressing, ranch goes paleo with creamy cashew butter, fresh dill and our signature chivey seasonings. Perfect on a invigorating salad of dark lacinato kale and crisp string peas. Load it up with sliced chicken breasts, hot off the grill.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 100g String peas (sugar snap peas or snow peas)
- 1 Bunch of lacinato kale
- 14g Dill
- 15ml Minced garlic
- 30g Cashew butter
- 30ml Apple cider vinegar
- 12g Back at the Ranch spices (chives, parsley, mustard, garlic, onion, brown sugar, kosher salt)
Contains: Cashews, Mustard, Sulphites
You will need:
Oil
Salt & pepper (S&P)
Whisk
BBQ
Total Fat
28 g
Saturated Fat
4 g
Sodium
320 mg
Total Carb
34 g
Sugars
9 g
Protein
54 g
Fibre
8 g
Preparation
Grill the chicken
Heat the BBQ on high, making sure to oil the grill first. Pat the chicken* dry and drizzle with oil; season with ½ the spices and S&P. Add to the BBQ and grill, 6 to 8 min. per side, until cooked through. Let rest before slicing.
Mise en place
Meanwhile, thinly slice the string peas lengthwise (or cut lengthwise into thirds). Remove the kale leaves from the stems; thinly slice the leaves. Pick the dill fronds off the stems; roughly chop the fronds.
Make the vinaigrette
In a medium bowl, whisk 1 tbsp oil, 1 tbsp water (double both for 4 portions), the cashew butter, vinegar, garlic, ½ the dill, the remaining spices and S&P.
Make the salad
In a large bowl, combine the kale, a drizzle of oil and S&P. Massage, 1 to 2 min., until softened. Add the string peas and vinaigrette.
Plate your dish
Divide the salad between your plates. Top with the chicken. Garnish with the remaining dill. Bon appétit!
Summer eats with @LaurentDagenais
For the month of June, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
