Salade de poulet grillé au ranch

Barbecue

Découverte

avec maïs grillé et croûtons

10 min

Difficulté: 2/3

Americaine

Ingrédients : Maïs • Poitrine de poulet • 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

Orge

Noix de Grenoble

Avoine

Seigle

Triticale

Soya

Moutarde

Blé

Lait

Sulfites

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Utensils

Plaque de cuisson

Cuillères à mesurer

Grand bol

Fouet

Tags

Découverte

Summer-essentials

Ingrédients

Poitrines de poulet

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

Preparation

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.