Grilled French Dijon Chicken
with Lemony Portobello Salad
Cooking time
20 minutes
Servings
2/4
Calories
480 /serving
Pique-nique à la française? Chicken thighs, stung with Dijon mustard and olive-forward seasonings, land on a luminous salad. Equal parts airy and earthy, it combines soft green lettuce, ribbons of carrot and meaty mushroom from the grill. All in a lemony grilled scallion vinaigrette.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 1 Scallion
- 1 Head of lettuce
- 200g Nantes carrots
- 1 Lemon
- 1 Portobello mushroom
- 1 Garlic clove
- 15ml Dijon mustard
- 5g Olive Branch spices (garlic, red pepper bell, dried black olives, basil, oregano, salt, parsley, lemon powder (maltodextrin, lemon puree, citric acid, sugar, lemon juice), canola oil, black pepper, cellulose fiber (anti-caking agent))
Contains: Mustard • Sulphites
You will need:
Oil
Peeler
Salt & pepper (S&P)
BBQ (or pan)
Total Fat
27 g
Saturated Fat
5 g
Sodium
560 mg
Total Carb
22 g
Sugars
9 g
Protein
38 g
Fibre
7 g
Preparation
Grill the chicken
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Pat the chicken* dry. In a medium bowl, toss with ½ the mustard, a drizzle of oil, ⅔ of the spices and S&P.
- Add to the BBQ (or pan) and grill, partially covered, 4 to 6 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Mise en place
- Meanwhile, remove the stem from the mushroom.
- Mince the garlic.
- Juice the lemon.
- Roughly chop the lettuce.
- Using a peeler, thinly slice the carrots lengthwise into ribbons (or thinly slice crosswise).
Grill the mushroom & scallion
- In a second medium bowl, combine the mushroom, scallion, a drizzle of oil, the remaining spices and S&P.
- Add the mushroom to the BBQ (or pan) and grill, flipping and adding the scallion halfway, 4 to 6 min., until tender.
- Transfer to a cutting board.
- Once cool enough, thinly slice the mushroom and scallion crosswise.
Make the salad
- In a large bowl, combine the scallion, garlic, lemon juice (start with ½), remaining mustard, 2 tbsp oil (double for 4 portions) and S&P.
- Add the lettuce, carrots and mushroom; toss well.
Plate your dish
- Divide the salad between your plates.
- Top with the chicken. Bon appétit!
Celebrating Ontario Indigenous cuisine
Our next collab highlights the rich Indigenous culinary traditions from the lands we know as Ontario. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
