Warm Chunky Chicken Salad with Creamy Chive Dressing
Roasted Winter Veggies & Lemon-Butter Bulgur
Cooking time
25 minutes
Servings
2/4
Calories
780 /serving
Warm up to winter with a soul-quenching salad. Roasted beets and Brussels sprouts are the heartiest of vegetables, emerging from the oven in a dusting of fragrant herbs. They join juicy slices of seared chicken thighs on a bed of fluffy bulgur, spiked with lemon zest and butter to melt in your mouth. A thick and lemony sour cream dressing flecked with fresh chives brings luscious luxury to every bite.
We will send you:
- 4 Chicken thighs
- 225g Red beets
- 200g Brussels sprouts
- 1 Bunch of chives (or garlic chives)
- 1 Lemon
- 80g Bulgur
- 43ml Sour cream
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk, Mustard, Wheat
You will need:
Medium pot
Medium pan
Zester
Peeler
Sheet pan
Olive oil
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
44 g
Saturated Fat
14 g
Sodium
770 mg
Total Carb
55 g
Sugars
12 g
Protein
46 g
Fibre
12 g
Preparation
Roast the vegetables
Preheat the oven to 450°F. Peel and medium-dice the beets. Remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large). On a lined sheet pan, toss the beets with a drizzle of oil, ¼ of the spices and S&P. Roast, 8 to 10 min., until partially cooked. Remove from the oven, stir and add the Brussels sprouts, a drizzle of oil, ⅓ of the remaining spices and S&P; toss well. Roast, 12 to 14 min., until browned and tender.
Mise en place
Meanwhile, zest and juice the lemon. Thinly slice the chives.
Cook the chicken
In a medium pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with ½ the remaining spices and S&P. Cook, partially covered, 4 to 6 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Cook the bulgur
Meanwhile, in a medium pot, combine the bulgur, ¾ cup water (double for 4 portions), the remaining spices and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Add the lemon zest and 2 tbsp butter (double for 4 portions). Fluff the bulgur.
Make the dressing
Meanwhile, in a medium bowl, combine the sour cream, lemon juice (start with ½), ½ the chives, 2 tbsp olive oil (double for 4 portions) and S&P.
Plate your dish
Divide the bulgur between your plates. Top with the vegetables and chicken. Drizzle with the dressing. Garnish with the remaining chives. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
