avec croûtons maison
Ingrédients : Filets de poulet • Oignon rouge • Épinards • 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) • Concombre • Sirop d'érable • Moutarde à l’ancienne (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) (moutarde) • Garniture de salade (canneberges, huile de tournesol, sucre de canne, graines de tournesol grillées, noix de soya salées grillées, graines de pepitas, huile de soya et/ou de canola) (soya) • Vinaigre de vin blanc (vinaigre de vin, métabisulfite de potassium) (sulfites) • Mélange d’épices acidulé à l’ail (ail granulé, semoule de maïs, sel, flocons de poivrons déshydratés, épices, sucre, fines herbes, huile de canola, dioxyde de silicium, acide citrique) (sulfites).
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
7 g
Vinaigre de vin blanc
1 tbsp
Sel
0.25 tsp
Poivre
0.25 tsp
Huile
2.5 tbsp
- Before starting, wash and dry all produce.
- Lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 500°F).
- 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.
- To a shallow dish, add half the maple syrup and half the mustard. Stir to combine. Set aside. (NOTE: This is your maple-mustard sauce.)
- To a large bowl, add vinegar, remaining maple syrup, remaining mustard and 1 tbsp (2 tbsp) oil. 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.
- To one side of the grill, add chicken. (TIP: Arrange chicken across the grates to prevent it from falling through!) Close lid and grill for 4-5 min per side, flipping once, until cooked through.**
- 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 for 5-7 min per side, until tender.
- Meanwhile, add ciabatta slices to the grill. Close lid and grill for 2-3 min per side, until ciabatta is crisp and grill marks form.
- Transfer onions and grilled ciabatta to a plate to cool.
- Cut cooled ciabatta into 1/2-inch pieces.
- To the large bowl with cucumbers, add spinach and half the ciabatta croutons. Season with salt and pepper, then toss to combine.
- Separate onion rings. Cut onions into bite-sized pieces, if you like.
- Divide salad between plates.
- Top with remaining croutons, onions, chicken and any remaining sauce from the dish.
- Sprinkle with salad topping mix.
660
kcal
Calories
27
g
Fat
4
g
Saturated Fat
55
g
Carbohydrate
23
g
Sugar
5
g
Dietary Fiber
47
g
Protein
125
mg
Cholesterol
1020
mg
Sodium
0
g
Trans Fat
1250
mg
Potassium
150
mg
Calcium
5
mg
Iron
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