avec pesto au basilic
Toutes les saveurs de l’été regroupées dans une salade étonnante! Les doux fruits à noyau s'harmonisent avec le savoureux pesto de basilic, et les tomates et les tendres épinards s'équilibrent pour compléter ce poulet grillé classique.
Allergens
Utensils
Tags
Poitrines de poulet
2 unit(s)
Petit pain ciabatta
1 unit(s)
Fruit à noyau
1 unit(s)
Pesto au basilic
0.25 cup
Sel d'ail
1 tsp
Tomato
1 unit(s)
Vinaigre de vin blanc
1 tbsp
Bébés épinards
56 g
Poivre
0.125 tsp
Sel
0.063 tsp
Sucre
0.5 tsp
Huile
2 tbsp
- Cut ciabatta into 1/2-inch-thick slices.
- Cut four sections off each nectarine, avoiding the pit.
- Transfer ciabatta slices and nectarine sections to a plate. Brush with 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Add pesto, a plate with ciabatta and nectarines and a clean plate (for cooked chicken) to a large tray to bring to grill in step 3.
- Pat chicken dry with paper towels.
- Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end.
- Open up chicken like a book. Season both sides with half the garlic salt and pepper.
- Head out to the grill with chicken and tray of ingredients!
- Add chicken to one side of the grill. Reduce heat to medium, close lid and grill, flipping once, until chicken is cooked through, 5-7 min per side.**
- Transfer chicken to a plate. Spread pesto over tops. Set aside to rest, 2-3 min.
- Meanwhile, add ciabatta slices and nectarines to the other side of the grill. Close lid and grill until ciabatta is crisp and grill-marks form on nectarines, 2-3 min per side.
- Transfer grilled ciabatta slices and nectarines back to the same plate to cool slightly.
- Cut or tear cooled ciabatta into 1/2-inch pieces.
- Cut each nectarine section into 1/4-inch slices.
- Cut tomato into 1/2-inch pieces.
- Add vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with remaining garlic salt and pepper, then whisk to combine.
- Add nectarine pieces, tomatoes, spinach and half the ciabatta croutons, then toss to combine.
- Thinly slice chicken.
- Divide salad and chicken between plates.
- Spoon any remaining pesto from the plate over chicken.
- Sprinkle remaining ciabatta croutons over salad.
570
kcal
Calories
28
g
Fat
4
g
Saturated Fat
33
g
Carbohydrate
8
g
Sugar
4
g
Dietary Fiber
45
g
Protein
125
mg
Cholesterol
1190
mg
Sodium
0.1
g
Trans Fat
1150
mg
Potassium
75
mg
Calcium
3.5
mg
Iron
avec quartiers de pommes de terre croustillants et sauce moutarde-mayo
avec maïs grillé et croûtons