Spanish-Style Chicken Salad
with Romesco Vinaigrette
Cooking time
15 minutes
Servings
2/4
Calories
650 /serving
Where has romesco been all your life? A classic from the Catalonia region of Spain, this vibrant sauce is your new go-to. Made with almond, garlic, roasted red pepper and a splash of sherry vinegar, it brings a bright spark to anything it touches.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 100g Multicoloured radishes
- 1 Head of curly leaf lettuce
- 25g Croutons
- 15ml Ajvar (roasted red pepper spread)
- 15g Minced roasted garlic
- 30ml Sherry vinegar
- 30g Almond butter
- 25g Almonds
- 10g A la Plancha spices (kosher salt, garlic, sugar, red bell pepper, vinegar powder, yeast extract, green bell pepper, sunflower oil, paprika, smoked paprika, silicon dioxide, turmeric, cayenne pepper, citric acid)
Contains: Almonds • Milk • Sulphites • Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
Whisk
Total Fat
41 g
Saturated Fat
5 g
Sodium
550 mg
Total Carb
26 g
Sugars
5 g
Protein
49 g
Fibre
7 g
Preparation
Toast the almonds
- Heat a large, dry pan on medium.
- Add the almonds and toast, stirring occasionally, 2 to 3 min., until lightly browned and fragrant.
- Transfer to a bowl and reserve the pan.
Cook the chicken
- Pat the chicken dry; season with all but a pinch of the spices and S&P.
- In the reserved 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.
- If the chicken sticks to the pan, gradually add 3 tbsp water (double for 4 portions), 1 tbsp at a time, to prevent from burning.
- Transfer to a cutting board and let rest before slicing.
Mise en place
- Meanwhile, thinly slice the radishes.
- Roughly chop the lettuce.
Make the romesco vinaigrette
- In a large bowl, whisk 2 tbsp oil, 1 tbsp water (double both for 4 portions), the almond butter, vinegar, garlic, ajvar, remaining spices and S&P.
Make the salad
- To the bowl of romesco viniagrette, add the lettuce, radishes, croutons and almonds; toss well.
Plate your dish
- Divide the salad between your plates.
- Top with the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
