Summer Green Chicken Salad
with Zesty Feta-Mint Vinaigrette
Cooking time
15 minutes
Servings
2/4
Calories
550 /serving
This fulfilling carb-smart salad is styled to suit the season. It’s brisk and beautiful thanks to a zesty vinaigrette pumped full of mint and feta. It pops over string peas, green peas and soft baby greens—plus extra to drizzle over seared chicken.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 14g Mint
- 100g String peas (sugar snap peas or snow peas)
- 1 Lemon
- 150g Green peas
- 30g Feta
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Milk • Mustard
You will need:
Large pan
Oil
Salt & pepper (S&P)
Zester
Total Fat
30 g
Saturated Fat
6 g
Sodium
660 mg
Total Carb
24 g
Sugars
8 g
Protein
49 g
Fibre
8 g
Preparation
Cook the chicken
- Pat the chicken dry; season with ½ the spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Mise en place
- Meanwhile, zest and juice the lemon.
- Cut the string peas crosswise into thirds.
- Pick the mint leaves off the stems; finely chop the leaves.
- Roughly chop the cheese (or crumble if desired).
Make the feta-mint vinaigrette
- In a medium bowl, combine the lemon zest and juice, mint, cheese, 3 tbsp oil (double for 4 portions), the remaining spices and S&P.
Make the salad
- In a large bowl, combine the baby greens, peas and string peas.
- Add ⅔ of the vinaigrette; toss well.
Plate your dish
- Divide the salad between your bowls.
- Top with the chicken.
- Spoon the remaining vinaigrette over the chicken. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
