Protein Swap | Mustardy Chicken Breast Sandwiches
on Pretzel Buns with Baby Greens Salad
Cooking time
10 minutes
Servings
2/4
Calories
970 /serving
Where there’s a toasted pretzel bun, there should be mustard close by. Mixed with cider vinegar, it’s a saucy coating for sliced chicken, tucked into sandwiches with BBQ mayo. A cabbage and baby greens salad is all these hearty plates need.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 150g Shredded cabbage
- 60ml Mayonnaise
- 15ml Whole-grain mustard
- 30ml BBQ sauce
- 30ml Apple cider vinegar
- 2 Pretzel buns
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, canola oil, oregano, parsley, chives)
Contains: Barley • Eggs • Mustard • Sulphites • Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
59 g
Saturated Fat
9 g
Sodium
1650 mg
Total Carb
61 g
Sugars
9 g
Protein
49 g
Fibre
5 g
Preparation
Cook & coat the pork
- In a small bowl, combine the mustard and vinegar.
- Pat the pork dry; season with ⅔ of the spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the pork* and cook, 3 to 5 min. per side, until browned and cooked through.
- Add ½ the mustard-vinegar mixture and 1 tbsp water (double for 4 portions).
- Cook, spooning the sauce over the pork, 1 to 2 min., until coated.
- Transfer to a cutting board and let rest before slicing. Reserve the pan.
Make the salad
- Meanwhile, in a large bowl, combine the remaining mustard-vinegar mixture, 2 tbsp oil (double for 4 portions) and S&P.
- Add the baby greens and cabbage; toss well.
Make the BBQ mayo
- In a second small bowl, combine the mayo, BBQ sauce and remaining spices.
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 BBQ mayo, pork, a spoonful of the salad and a bun top.
- Serve the remaining salad on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
