Salade tiède de chou frisé au poulet bio croustillant

Faites le plein

Protéines bios

Très riche en fibres

Nouveau

Salade tiède de chou frisé au poulet bio croustillant

avec canneberges, graines de citrouille et patates douces rôties

30 min

Difficulté: 1/3

Allergens

Sulfites

Soya

Sulfites

Moutarde

Lait

Blé

Oeuf

Peut contenir des traces d’allergènes

Crustacés

Gluten

Arachides

Sésame

Noix

Poisson

Tags

Protéines bios

30-min-or-less

Très riche en fibres

Nouveau

Ingrédients

Poitrines de poulet bio

2 unit(s)

Chou kale, haché

56 g

Canneberges séchées

28 g

Moutarde à l’ancienne

1 tbsp

Feta, émietté

0.5 cup

Vinaigre de vin blanc

0.5 tbsp

Persil

3.5 g

Mayonnaise

2 tbsp

Mélange d’épices acidulé à l’ail

7 g

Patates douces

2 unit(s)

Graines de citrouille

28 g

Chapelure panko

0.33 cup

Huile

2 tbsp

Sucre

1 tsp

Sel

0.33 tsp

Poivre

0.33 tsp

Preparation

Before starting, preheat the oven to 425°F. Wash and dry all produce.
Cut sweet potatoes into 1/2-inch pieces. To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
Roast in the middle of the oven for 16-18 min, stirring halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)

Meanwhile, pat chicken dry with paper towels. Season all over with Zesty Garlic Blend, salt and pepper.
To a shallow dish, add panko. Coat chicken all over with half the mayo. Working with one chicken breast at a time, press both sides into panko to coat completely.

Heat a large non-stick pan over medium-high. Add 1 tbsp (2 tbsp) olive oil. When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches, if needed.)
Cook 1-2 min per side, until golden.
Transfer chicken to a parchment-lined baking sheet. Roast in the middle of the oven for 10-12 min, until cooked through.**

Finely chop half the parsley (use all for 4 servings).
Cut kale into bite-sized pieces.
To a large bowl, add remaining mayo, half the vinegar (use all for 4 servings), half the mustard (use all for 4 servings), parsley, 1/2 tsp (1 tsp) sugar, 1/2 tbsp (1 tbsp) water and 1 tbsp (2 tbsp) olive oil. Season with salt and pepper. Whisk to combine.
To the bowl, add kale, cranberries, feta, pepitas and roasted sweet potatoes. Season with salt and pepper. Toss to combine.