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Le sirop d’érable et la moutarde à l’ancienne forment le meilleur duo canadien! Dans notre salade de poulet, ces deux ingrédients locaux des plus spéciaux sont les vedettes de notre glaçage sucré-salé.
Allergens
Utensils
Tags
Filets de poitrines de poulet
310 g
Petit pain ciabatta
1 unit(s)
Oignon rouge
1 unit(s)
Mini concombres
1 unit(s)
Bébés épinards
113 g
Garniture de salade
28 g
Sirop d'érable
2 tbsp
Moutarde à l’ancienne
2 tbsp
Mélange d’épices acidulé à l’ail
1 tbsp
Vinaigre de vin blanc
1 tbsp
Sel
0.25 tsp
Poivre
0.25 tsp
Huile
2.5 tbsp
- Thinly slice cucumber into rounds.
- Peel, then cut onion into ½-inch rounds (keeping rings together).
- Cut ciabatta into 1/2-inch-thick slices.
- Transfer onions and ciabatta slices to a plate. Brush with 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Add half the maple syrup and half the mustard to a shallow dish. Stir to combine. (NOTE: This is your maple-mustard sauce.)
- Add vinegar, remaining maple syrup, remaining mustard and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
- Add cucumbers, then toss to coat. Set aside.
- Pat chicken dry with paper towels. Season with Zesty Garlic Blend, salt and pepper. Drizzle 1/2 tbsp (1 tbsp) oil over top.
- Add chicken to one side of the grill. (TIP: Arrange chicken across to grates to prevent it from falling through!) Close lid and grill, flipping once, until cooked through, 4-5 min per side.**
- When chicken is cooked through, brush one side with sauce, then flip. Grill for 30 sec, then repeat on the other side.
-
Transfer chicken to the shallow dish with any remaining sauce, then toss to coat.
- Meanwhile, add onions to the other side of the grill. Close lid and grill, flipping once, until tender, 5-7 min per side.
- Meanwhile, add ciabatta slices to the grill. Close lid and grill until ciabatta is crisp and grill marks form, 2-3 min per side.
- Transfer onions and grilled ciabatta to a plate to cool.
- Cut cooled ciabatta into 1/2-inch pieces.
- Add spinach and half the ciabatta croutons to the large bowl with cucumbers. Season with salt and pepper, then toss to combine.
- Separate onion rings. If desired, cut onions into bite-sized pieces.
- Divide salad between plates.
- Top with remaining croutons, onions, chicken and any remaining sauce from the dish.
- Sprinkle with salad topping mix.
670
kcal
Calories
27
g
Fat
4
g
Saturated Fat
59
g
Carbohydrate
27
g
Sugar
5
g
Dietary Fiber
47
g
Protein
125
mg
Cholesterol
1040
mg
Sodium
0
g
Trans Fat
1250
mg
Potassium
175
mg
Calcium
5
mg
Iron
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