avec croûtons et canneberges
Cette salade ressemblera à celle de votre bar à salades préféré! Les pommes sucrées et acidulées ajoutent beaucoup de croquant. Les canneberges moelleuses ajoutent beaucoup de saveur vive et ne nécessitent aucune préparation!
Allergens
Utensils
Tags
Filets de poitrines de poulet
310 g
Croutons
28 g
Mélange printanier
113 g
Pomme Granny Smith
1 unit(s)
Ciboulette
7 g
Canneberges séchées
28 g
Vinaigrette ranch
2 tbsp
Vinaigre de vin blanc
1 tbsp
Assaisonnement BBQ
1 tbsp
Poivre
0.125 tsp
Sel
0.063 tsp
Sucre
0.25 tsp
Huile
2 tbsp
- Add vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
- Core, then cut apple into bite-sized pieces.
- Add apples to the bowl with dressing, then toss to coat. (TIP: Tossing chopped apples in dressing prevents them from turning brown!)
- Heat a large non-stick pan over medium-high heat.
- Meanwhile, pat chicken dry with paper towels, then season with pepper and BBQ Seasoning.
- Reduce heat to medium, then add 1 tbsp (2 tbsp) oil and chicken.
- Sear until golden-brown and cooked through, 3-4 min per side.** (TIP: If chicken is browning too quickly, reduce heat to medium-low.)
- Add spring mix, cranberries and croutons to the large bowl with apples and dressing.
- Just before serving, toss to combine.
- Divide salad between plates
- Top with chicken, then drizzle ranch dressing over top.
- Using kitchen shears, snip chives over top.
560
kcal
Calories
27
g
Fat
3.5
g
Saturated Fat
35
g
Carbohydrate
18
g
Sugar
4
g
Dietary Fiber
42
g
Protein
130
mg
Cholesterol
750
mg
Sodium
0.1
g
Trans Fat
900
mg
Potassium
50
mg
Calcium
2.5
mg
Iron
avec croûtons et canneberges
avec noix de cajou et pilaf à l’indienne