avec oignons marinés et vinaigrette ranch
Découvrez les saveurs fumées, crémeuses, acidulées et fraîches de cette salade satisfaisante et réconfortante. L’ingrédient vedette? La délicieuse vinaigrette ranch maison, bien sûr! Les « repas futés » sont basés sur un calcul considérant la quantité de kilocalories et de glucides par portion.
Allergens
Utensils
Tags
Haut de cuisse de poulet
280 g
Bébés épinards
113 g
Oignon rouge
0.5 unit(s)
Vinaigre de vin blanc
2 tbsp
Épices fumées au bois de pommier
7 g
Vinaigrette ranch
4 tbsp
Œuf
1 unit(s)
Mini concombres
1 unit(s)
Huile
2 tbsp
Sel
0.5 tsp
Poivre
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 heat.
- 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 until cool enough to peel, 30 sec.
- 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
avec sauce citron-ail et quartiers de pommes de terre