Protein Swap | Maple-Spiced BBQ Chicken Thighs
Chayote-Kale Salad with Nut & Seed Topper
Cooking time
15 minutes
Servings
2/4
Calories
590 /serving
A maple-themed BBQ hits the sweet spot for Québec's St-Jean Day celebrations. Chicken sizzles in our Sweet Maple spices, while BBQ sauce seals in the tastiness. Unusual salad partners—crisp chayote and leafy kale—find each other in maple-Dijon vinaigrette with a nut and seed topper.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 1 Bunch of red kale
- 1 Chayote
- 45ml Maple-Dijon vinaigrette
- 25g Nuts & Seeds salad topper
- 30ml BBQ sauce
- 10g Sweet Maple spices (sugar, sea salt, maple sugar, black pepper, garlic, onion, coriander, chili, maple flavour)
Contains: Cashews, Mustard, Soy
You will need:
Basting brush
Oil
Peeler
Salt & pepper (S&P)
BBQ
Total Fat
29 g
Saturated Fat
5 g
Sodium
920 mg
Total Carb
40 g
Sugars
15 g
Protein
48 g
Fibre
10 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 the spices and S&P. Add to the BBQ and grill, 4 to 6 min. on one side, until partially cooked. Flip and grill, brushing with the BBQ sauce, 4 to 6 min., until cooked through.
Mise en place
Meanwhile, remove the kale leaves from the stems; roughly chop the leaves. Peel and cut the chayote into matchsticks.
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 chayote, salad topper and vinaigrette.
Plate your dish
Divide the salad between your plates. Top with the chicken (slice beforehand if desired). 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.
