with Pickled Onions and Ranch Dressing
Smart is based on a per serving calculation of the recipe's carbohydrate and kilocalorie amount. Ingredients: Chicken thighs • Spinach • Cucumber • Ranch dressing (canola and/or soya oil, buttermilk (partly skimmed milk, salt, bacterial culture), white vinegar, water, sugar, salt, frozen egg yolk, spices, polysorbate 60, xanthan gum, natural flavour, monosodium glutamate, lactic acid, sodium benzoate, calcium lactate, calcium disodium EDTA) (egg, milk) • Red onion • Grade A egg • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Applewood smoke spice (sugars (sugar, maltodextrin, molasses [maltodextrin]), dehydrated vegetables (garlic, onion, red bell pepper), spices (including mustard and celery) and herbs, salt, paprika powder, natural smoke flavor, yeast extract, silicon dioxide, spice extract) (mustard).
Allergens
Utensils
Tags
Chicken Thighs
270 g
Baby Spinach
113 g
Red Onion
0.5 unit
White Wine Vinegar
2 tbsp
Applewood Smoke Spice
7 g
Ranch Dressing
4 tbsp
Egg
1 unit
Mini Cucumber
1 unit
Oil
2 tbsp
Salt
0.5 tsp
Pepper
0.25 tsp
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Pat chicken dry with paper towels, then cut each thigh in half.
- To an unlined baking sheet, add chicken, Applewood Smoke Spice and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat. Arrange in a single layer.
- Roast in the middle of the oven for 16-18 min, until cooked through.**
- Meanwhile, halve cucumber lengthwise. Cut into 1/4-inch half-moons.
- Peel, then thinly slice half the onion (use whole onion for 4 servings). Separate onion slices.
- To a small pot, add onions, vinegar, 2 tbsp (4 tbsp) water and a pinch of salt. Bring to a simmer over medium-high.
- Once simmering, cook for 1-2 min stirring often. Remove from heat.
- To a medium bowl, transfer onions, including liquid. Set aside in the fridge to cool.
- Meanwhile, to a medium pot, add 4 cups warm water (use same for 4 servings). Bring to a boil over high.
- Once boiling, reduce heat to medium.
- Using a spoon, lower egg (use both eggs for 4 servings) into the boiling water. Cook for 6 min for a runny yolk or 9 min for a set yolk.**
- Drain and rinse egg with cold water for 30 sec, until cool enough to peel.
- Peel, then quarter egg. Season with salt and pepper.
- To a large bowl, add 1 tbsp (2 tbsp) pickling liquid and 1 tbsp (2 tbsp) oil.
- Season with salt and pepper, then whisk to combine.
- Add spinach and cucumber, then toss to combine.
- Thinly slice chicken.
- Divide salad between plates. Arrange chicken over salad.
- Top with pickled onions and eggs. (TIP: Any leftover pickled onions and pickling liquid can be saved and refrigerated for up to 3 days.)
- Drizzle ranch dressing over top.
460
kcal
Calories
32
g
Fat
5
g
Saturated Fat
10
g
Carbohydrate
4
g
Sugar
3
g
Dietary Fiber
33
g
Protein
235
mg
Cholesterol
1170
mg
Sodium
0.1
g
Trans Fat
850
mg
Potassium
125
mg
Calcium
3.5
mg
Iron
