Honey-Dijon BBQ Chicken Salad
with Eggs, Cherry Tomatoes & Thyme-Spiced Croutons
Cooking time
25 minutes
Servings
2/4
Calories
630 /serving
If this salad could talk, it’d say that summer is coming. Spark up the barbecue to bring some outdoorsy char to tender chicken breasts, dusted in citrusy dried herbs and grilled to glory. Boost up the protein fix with hard-boiled eggs, yolks glowing like little yellow suns. Vivid cherry tomatoes stand out against a backdrop of baby greens, slicked with our honey-Dijon vinaigrette. Chunky croutons of hot-off-the-grill ciabatta flecked with fresh thyme are a chic touch.
We will send you:
- 2 Chicken breasts
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 140g Cherry tomatoes
- 1 Bunch of thyme
- 45ml Sweet, Savoury Honey-Dijon vinaigrette
- 2 Hard-boiled eggs
- 1 Ciabatta roll (or Parisian baguettine)
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Barley, Eggs, Mustard, Wheat, Sulphites
You will need:
Oil
Salt & pepper (S&P)
BBQ (or grill pan)
Total Fat
28 g
Saturated Fat
5 g
Sodium
1160 mg
Total Carb
45 g
Sugars
10 g
Protein
52 g
Fibre
4 g
Preparation
Grill the chicken
Heat the BBQ on high, making sure to oil the grill first. Pat the chicken* dry with paper towel; season with ¾ of the spices and S&P. Add to the BBQ (or to a grill pan heated with a drizzle of oil on medium-high, partially covered) and grill, 6 to 8 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain. Reserve the grill pan, if using.
Make the croutons
Halve the ciabatta lengthwise; drizzle the cut-sides with oil. Add to the BBQ (or to the reserved grill pan heated on medium-high) and grill, 2 to 3 min. per side, until golden brown. Transfer to a cutting board. Once cool enough, medium-dice. Pick the thyme leaves off the stems. In a medium bowl, combine the ciabatta, ⅔ of the thyme, a pinch of the remaining spices and S&P.
Mise en place
Meanwhile, halve the tomatoes. Halve the eggs lengthwise; season with S&P.
Make the salad
In a large bowl, combine the baby greens, tomatoes, croutons, vinaigrette and remaining spices.
Plate your dish
Divide the salad between your bowls. Top with the chicken and eggs. Garnish with the remaining thyme. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
