Warm Pan-Grilled Chicken Salad
with Oranges, Almonds & Couscous
Cooking time
20 minutes
Servings
4
Calories
670 /serving
North African vibes are in the house. Get the grill pan sizzling for warmly spiced chicken. It’s served with a big family-minded salad that brings together fresh oranges, baby greens and warm toasted almonds in a honey-Dijon dressing boosted with lemon.
We will send you:
- 4 Canadian-raised chicken breasts (air chilled)
- 2 Oranges
- 180g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Lemon
- 200g Couscous
- 50g Almonds
- 90ml Sweet, Savoury Honey-Dijon vinaigrette
- 12g From Taj to Tagine spices (coriander, fennel, paprika, cumin, turmeric, salt)
Contains: Almonds • Mustard • Wheat
You will need:
Grill pan (or large pan)
Oil
Salt & pepper (S&P)
Small pan
Small pot (or kettle)
Total Fat
26 g
Saturated Fat
4 g
Sodium
460 mg
Total Carb
60 g
Sugars
16 g
Protein
50 g
Fibre
9 g
Preparation
Cook the couscous
- In a small pot (or kettle), bring 2 cups water to a boil.
- In a large bowl, combine the couscous and boiling water.
- Cover and let sit for 5 min. Fluff the couscous; season with S&P.
Cook the chicken
- Meanwhile, pat the chicken* dry; rub with the spices, a drizzle of oil and S&P.
- In a grill pan (or 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, halve the lemon; juice ½ and quarter the remaining ½.
- Cut off the tops and bottoms of the oranges; cut away the peels and white piths. Cut between the membranes to separate the segments.
- In a second large bowl, squeeze the juice from the remaining membranes and add the segments.
Make the salad
- In a small bowl, make the dressing by combining the lemon juice, vinaigrette and S&P.
- To the bowl of oranges, add the couscous, baby greens, dressing and S&P; toss well.
Toast the almonds & serve
- Heat a small, dry pan on medium.
- Add the almonds and toast, stirring occasionally, 2 to 3 min., until lightly browned and fragrant.
- Divide the salad between your plates.
- Top with the chicken.
- Garnish with the almonds and lemon wedges. Bon appétit!
Skip wrapping. Gift Goodfood.
Give more than a gift, give time around the table. With Goodfood digital gift cards, your loved ones can savour chef-designed meals and fresh ingredients that make every dinner a moment to share.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
