Zesty Pan-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. Charred lemon halves are squeezed into a vinaigrette with briny capers and whole-grain mustard. It finds echoes in the lemon-herb seasoning on the chicken, aboard a luminous base of lettuce and Brussels sprouts.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Garlic clove
- 1 Head of curly leaf lettuce
- 200g Brussels sprouts
- 1 Lemon
- 8g Nutritional yeast
- 15ml Whole-grain mustard
- 20g Capers
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Mustard • Sulphites
You will need:
Grill pan (or large pan)
Oil
Salt & pepper (S&P)
Total Fat
34 g
Saturated Fat
5 g
Sodium
960 mg
Total Carb
25 g
Sugars
6 g
Protein
48 g
Fibre
10 g
Preparation
Cook the chicken & lemon
- Halve the lemon and drizzle the cut-sides with oil.
- Pat the chicken dry and drizzle with oil; season with ⅔ of the spices and S&P.
- In a grill pan (or large pan), heat a drizzle of oil on medium-high.
- Add the chicken* and cook, 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 before slicing.
Mise en place
- Meanwhile, roughly chop the lettuce and capers.
- Mince the garlic.
- Halve the Brussels sprouts lengthwise, then thinly slice crosswise.
Make the vinaigrette
- In a large bowl, combine the mustard, nutritional yeast, capers, garlic, juice from the seared 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; toss well.
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.
