avec maïs grillé et croûtons
Mettez le feu au gril pour une salade époustouflante! Les ciabatta, le maïs et le poulet grillés confèrent une saveur fumée à la salade Ranch grillée de ce soir! Des tomates juteuses et dodues et une vinaigrette ranch relevée complètent cette salade inspirée de l'été! Ingrédients : Poitrines de poulet biologique • Maïs • Épinards • Tomates Roma • Pain ciabatta (farine de blé enrichie non blanchie et non traitée (farine de blé, niacine, fer réduit, mononitrate de thiamine, riboflavine, acide folique), eau, sel marin, levure, farine d'orge maltée) (orge, blé) • Feta (lait pasteurisé, lait partiellement écrémé, eau, sel, lipase, culture bactérienne, enzyme microbienne, cellulose, natamycine, chlorure de calcium) (lait) • Vinaigre de vin blanc (vinaigre de vin, métabisulfite de potassium) (sulfites) • Mélange d’épices de Montréal (sel, épices (incluant moutarde) et fines herbes, ail déshydraté, huile de palme, extraits d'épice) (moutarde).
Allergens
Utensils
Tags
Poitrines de poulet bio
2 unit(s)
Mélange d'épices de Montréal
6 g
Vinaigre de vin blanc
1 tbsp
Tomato
1 unit(s)
Épi de maïs
1 unit(s)
Bébés épinards
113 g
Petit pain ciabatta
1 unit(s)
Feta, émietté
0.25 cup
Sucre
0.25 tsp
Huile
4 tbsp
Sel
0.125 tsp
Poivre
0.063 tsp
- Before starting, lightly oil the grill. Preheat the grill over medium-high (approx. 500°F). Wash and dry all produce.
- To a large bowl, add vinegar, half the feta, 1/4 tsp (1/2 tsp) sugar and 2 tbsp (3 tbsp) oil. Season with pepper, then whisk to combine.
- Halve ciabatta.
- Cut tomato into 1/2-inch pieces.
- Husk corn.
- To a baking sheet, add ciabatta and corn.
- Drizzle 1 tbsp (2 tbsp) oil evenly over both sides of ciabatta and 1/2 tbsp (1 tbsp) oil over corn. Season ciabatta and corn with salt and pepper.
- Add ciabatta to one side of the grill, then add corn to the other side. Close lid.
- Grill ciabatta for 2-4 min, flipping halfway, until toasted and lightly charred. (TIP: Keep an eye on ciabatta so they don't burn!)
- Grill corn for 8-10 min, turning corn occasionally, until grill-marked and tender.
- When done, return ciabatta and corn to the same baking sheet.
- When ciabatta is done and corn is still on the grill, pat chicken dry with paper towels.
- Transfer chicken to a plate. Season with salt and Montreal Spice Blend. Drizzle 1/2 tbsp (1 tbsp) oil over top, then flip to coat.
- When corn is done, add chicken to the grill. Close lid and grill for 6-8 min per side, flipping once, until chicken is cooked through.**
- Transfer chicken to the same baking sheet with corn and ciabatta.
- When corn is cool enough to handle, place cob on its side. Carefully cut kernels off cob, turning cob as you go.
- Tear or cut ciabatta into 1/2-inch pieces.
- To the bowl with vinaigrette, add spinach, tomatoes and corn, then toss to combine.
- Thinly slice chicken.
- Divide salad between plates.
- Top with chicken and ciabatta croutons, then sprinkle remaining feta over top.
660
kcal
Calories
37
g
Fat
7
g
Saturated Fat
35
g
Carbohydrate
5
g
Sugar
4
g
Dietary Fiber
48
g
Protein
135
mg
Cholesterol
910
mg
Sodium
0.1
g
Trans Fat
1200
mg
Potassium
150
mg
Calcium
4.5
mg
Iron
avec maïs grillé et croûtons
