Slow Carb: Zesty Grilled Chicken Salad
with Charred Lemon-Caper Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
590 /serving
This carb-smart salad shines brightly thanks to a sunny blast of citrus. Lemon halves are charred on the barbecue, and squeezed into a vinaigrette with briny capers and whole-grain mustard. It finds echoes in the lemon-herb seasoning on the grilled chicken, presented in tender slices aboard a luminous base of lettuce and Brussels sprouts.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Lemon
- 200g Brussels sprouts
- 1 Head of curly leaf lettuce
- 1 Garlic clove
- 16g Nutritional yeast
- 15ml Whole-grain mustard
- 20g Capers
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Mustard, Sulphites
You will need:
Oil
Salt & pepper (S&P)
BBQ
Total Fat
36 g
Saturated Fat
5 g
Sodium
930 mg
Total Carb
21 g
Sugars
5 g
Protein
50 g
Fibre
9 g
Preparation
Grill the chicken & lemon
Heat the BBQ on high, making sure to oil the grill first. Halve the lemon and drizzle the cut-sides with oil. Pat the chicken dry with paper towel and drizzle with oil; season with ⅔ of the spices and S&P. Add the chicken* to the BBQ and grill, 6 to 8 min. per side, until cooked through. In the last 3 min., add the lemon, cut-sides down. Transfer to a cutting board. Let the chicken rest for 5 min. before slicing against the grain.
Mise en place
Meanwhile, roughly chop the lettuce and capers. Mince the garlic. Remove the root ends of the Brussels sprouts; halve lengthwise, then thinly slice crosswise.
Make the vinaigrette
In a large bowl, combine the mustard, nutritional yeast, capers, garlic, juice from the grilled lemon, 4 tbsp oil (double for 4 portions), the remaining spices and S&P.
Make the salad
To the bowl of vinaigrette, add the lettuce and Brussels sprouts.
Plate your dish
Divide the salad between your plates. Top with the chicken. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
