au mélangeur
Ingrédients : Pois chiches (pois chiches, eau, sel, acide ascorbique, EDTA disodique) • Poitrines de poulet • Pomme Gala • Mélange roquette et épinards • Céleri • Canneberges séchées (canneberges, sucre, huile de tournesol) • Moutarde à l’ancienne (moutarde) (eau, vinaigre blanc, graines de moutarde, vinaigre de vin blanc, sel, sucre, son de moutarde, acide citrique, curcuma, épices, extrait d'épices, arôme naturel, gomme xanthane) • Vinaigre de vin blanc (sulfites) (vinaigre de vin, métabisulfite de potassium) • Mélange d'épices indien (moutarde) (coriandre, curcuma, cumin, sel, épices, poudre d'oignon, poudre d'ail, moutarde moulue, poivre noir, poudre de chili, flocons de chili, huile de canola, dioxyde de silicium) • Sel d'ail (sel, poudre d'ail, dioxyde de silicium).
Allergens
Tags
Poitrines de poulet
2 unit(s)
Pois chiches
0.5 unit(s)
Pomme Gala
1 unit(s)
Céleri
3 unit(s)
Mélange roquette et épinards
56 g
Canneberges séchées
28 g
Moutarde à l’ancienne
1 tbsp
Vinaigre de vin blanc
1 tbsp
Mélange d'épices à l'indienne
4.5 g
Sel d'ail
4 g
Sucre
1 tsp
Huile
10 tbsp
Sel
0.125 tsp
Poivre
0.125 tsp
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- Pat chicken dry with paper towels.
- To a foil-lined baking baking sheet, add chicken. Season with salt and pepper, then drizzle with 1 tbsp (2 tbsp) oil. Toss to coat.
- Broil in the middle of the oven for 10-14 min, flipping halfway through, until golden and cooked through.**
- Meanwhile, drain chickpeas, reserving 1/4 cup (1/2 cup) chickpea liquid.
- To a tall jar or container, add chickpea liquid, mustard, half the vinegar, half the Indian Spice Mix (use all for 4 servings) and 1/8 tsp (1/4 tsp) sugar. Season with pepper and half the garlic salt.
- Using a hand blender, pulse for a few seconds, until mixture is combined. (NOTE: If you don't have a hand blender, put all aioli ingredients into a standard blender.)
- Slowly drizzle in 1/2 cup (1 cup) oil while blending continously for 1-2 min, until mixture thickens and is emulsified. Taste and adjust seasoning as needed.
- Peel, core, then cut apple into 1/4-inch pieces.
- Thinly slice celery.
- In a large bowl, whisk together remaining vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with pepper and remaining garlic salt.
- Add half the chickpeas (use all for 4 servings), arugula and spinach mix, half the celery, half the apples and half the cranberries, then toss to coat.
- When chicken is done, transfer to another large bowl.
- Use 2 forks to shred chicken. Add aioli, remaining cranberries, remaining apples and remaining celery, then toss to coat. Season with salt and pepper.
- Divide salad between bowls. Top with chicken mixture.
1030
kcal
Calories
76
g
Fat
11
g
Saturated Fat
45
g
Carbohydrate
22
g
Sugar
10
g
Dietary Fiber
47
g
Protein
125
mg
Cholesterol
1170
mg
Sodium
0.1
g
Trans Fat
1050
mg
Potassium
100
mg
Calcium
3
mg
Iron
avec pacanes et salade au parmesan
avec salade de chou frisé, de pommes et d’edamame