Protein Swap | BBQ-Glazed Chicken Salad
with Hard-Boiled Eggs & Honey-Dijon Vinaigrette
Cooking time
15 minutes
Servings
2/4
Calories
530 /serving
Double down on proteins, while anticipating warmer spring weather, with a Cobb-inspired salad. It's done in just two steps: seared chicken thighs are slathered in BBQ sauce, before meeting eggs, crisp lettuce and cherry tomatoes. The dressing of choice? Luscious honey-Dijon.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 2 Hard-boiled eggs
- 1 Head of lettuce
- 140g Cherry tomatoes
- 30ml Organic BBQ sauce (no added sugar)
- 60ml Sweet, Savoury Honey-Dijon vinaigrette
- 10g Mediterranean Shores spices (paprika, garlic, sea salt, roasted garlic, black pepper, sundried tomato, tomato, red bell pepper, mustard, oregano, natural flavour, rosemary)
Contains: Eggs • Mustard
You will need:
Basting brush
Grill pan (or large pan)
Oil
Salt & pepper (S&P)
Total Fat
30 g
Saturated Fat
6 g
Sodium
950 mg
Total Carb
19 g
Sugars
12 g
Protein
43 g
Fibre
6 g
Preparation
Cook the chicken
- Pat the chicken dry; season with ¾ of the spices and S&P.
- In a grill pan (or large 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.
- In the last 2 min., brush with the BBQ sauce.
- Transfer to a cutting board and let rest before slicing.
Finish & serve
- Meanwhile, halve the tomatoes.
- Roughly chop the lettuce.
- Quarter the eggs lengthwise; season with the remaining spices.
- Divide the lettuce between your plates.
- Top with the tomatoes, eggs and chicken.
- Drizzle with the vinaigrette. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
