Quick Whisky-Rubbed Chicken Breasts
Kale Salad with Honey-Dijon Sour Cream Dressing
Cooking time
15 minutes
Servings
2/4
Calories
480 /serving
When the sweet woody flavour of whisky—with a perfect prickle of ancho pepper and chili powder—is applied to pan-seared chicken breasts, it will have you licking your lips. But what really makes this a lip-smacking success? Plating it over a richly dressed salad of deep green kale, radishes and cherry tomatoes, dressed with a clever blend of our honey-Dijon vinaigrette and sour cream. All done, with a low-calorie count, in 15 minutes.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 100g Radishes
- 280g Cherry tomatoes
- 120g Chopped kale
- 45ml Sweet, Savoury Honey-Dijon vinaigrette
- 43ml Sour cream
- 8g Ancho Pepper & Whisky spices (salt, paprika, whisky flavour, ancho pepper, onion, chili powder, garlic, black pepper, sunflower oil, cayenne pepper, mustard, cumin)
Contains: Milk, Mustard, Sulphites
You will need:
Medium pan
Oil
Salt & pepper (S&P)
Total Fat
25 g
Saturated Fat
5 g
Sodium
900 mg
Total Carb
22 g
Sugars
13 g
Protein
44 g
Fibre
5 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 cutting board and let rest for 5 min. before slicing against the grain.
Mise en place
Meanwhile, halve the tomatoes. Thinly slice the radishes.
Make the dressing & salad
In a small bowl, combine the sour cream, vinaigrette, remaining spices and S&P. In a medium bowl, combine the kale, a drizzle of oil and S&P. Massage the kale, 1 to 2 min., until softened. Add the radishes, tomatoes, dressing and S&P; toss well.
Plate your dish
Divide the salad between your plates. Top with the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
