Whisky-Rubbed Chicken
Kale Salad with Creamy Dijon Dressing
Cooking time
15 minutes
Servings
2/4
Calories
370 /serving
The sweet woody flavour of whisky—with a perfect prickle of ancho pepper and chili powder—will have you licking your lips. But what really makes this a keto success? Plating the chicken over a richly dressed salad of deep green kale, radishes and cherry tomatoes.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 100g Radishes
- 120g Chopped kale
- 280g Cherry tomatoes
- 30ml Apple cider vinegar
- 15ml Dijon mustard
- 43ml Sour cream
- 8g Ancho Pepper & Whisky spices (salt, paprika, whisky flavour, ancho pepper, dextrose, onion, chili powder, garlic, yeast extract, black pepper, canola oil, cellulose fiber, Cayenne pepper, citric acid, mustard, cumin)
Contains: Milk • Mustard • Sulphites
You will need:
Medium pan
Oil
Salt & pepper (S&P)
Total Fat
14 g
Saturated Fat
4 g
Sodium
830 mg
Total Carb
15 g
Sugars
8 g
Protein
44 g
Fibre
5 g
Preparation
Cook the chicken
- Pat the chicken dry; season with ¾ of the spices and S&P.
- In a medium 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 tomatoes.
- Thinly slice the radishes.
Make the dressing & salad
- In a small bowl, combine the sour cream, vinegar, mustard, remaining spices and S&P.
- In a medium bowl, combine the kale, a drizzle of oil and S&P.
- Massage the kale, 1 to 2 min., until softened.
- Add the radishes, tomatoes, dressing and S&P; toss well.
Plate your dish
- Divide the salad between your plates.
- Top with the chicken. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
