Protein Swap | Chicken Breast Burgers with Avocado-Labneh Spread
Creamy-Crunchy Radish & Celery Slaw
Cooking time
15 minutes
Servings
2/4
Calories
620 /serving
Sink your teeth through layers of satisfaction. It starts with potato-scallion buns, pan-toasted until the inner surface is golden brown. Slather on a divinely smooth spread of puréed avocado blended with thickly creamy labneh. Tender chicken breasts rest above it, generously seasoned with notes of garlic and bell pepper. These burger plates are complete with a slaw crisped up with radishes and celery and creamed up with more yummy labneh.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 100g Radishes
- 150g Shredded cabbage
- 1 Celery stalk
- 15ml Apple cider vinegar
- 57g Avocado purée
- 30ml Labneh
- 2 Gourmet potato-scallion buns
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Barley, Milk, Sulphites, Whea
You will need:
Medium pan
Oil
Salt & pepper (S&P)
Total Fat
22 g
Saturated Fat
4 g
Sodium
1020 mg
Total Carb
62 g
Sugars
10 g
Protein
48 g
Fibre
7 g
Preparation
Cook the chicken
Pat the chicken dry with paper towel; season with ¾ of the 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 plate and keep warm. Wipe out and reserve the pan.
Mise en place
Meanwhile, thinly slice the celery crosswise on an angle. Halve the radishes lengthwise; thinly slice crosswise.
Make the slaw
In a medium bowl, combine the cabbage, radishes, celery, vinegar, ½ the labneh, a drizzle of oil and S&P.
Make the avocado-labneh spread
In a small bowl, combine the avocado purée, remaining labneh and spices, and S&P.
Toast the buns
In the reserved pan, heat a drizzle of oil on medium. Add the buns, cut-sides down, and toast, 1 to 2 min., until warmed through and beginning to brown.
Plate your dish
Divide the bun bottoms between your plates. Top each bun bottom with the avocado-labneh spread, chicken (slice beforehand if desired), a spoonful of the slaw and a bun top. Serve the remaining slaw on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
