French Dijon Chicken Thighs
Lemony Portobello Mushroom Salad
Cooking time
20 minutes
Servings
2/4
Calories
540 /serving
We’re feeling southern France. Seared chicken is stung with Dijon mustard and olive-forward seasonings. It lands on a luminous salad that’s equal parts airy and earthy, combining soft green lettuce and ribbons of carrots with meaty portobello mushroom—all in a lemon and scallion vinaigrette.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 1 Scallion
- 1 Garlic clove
- 1 Head of lettuce
- 1 Portobello mushroom
- 1 Lemon
- 300g Nantes carrots
- 15ml Dijon mustard
- 7.5g Olive Branch spices (garlic, red pepper bell, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper, cellulose)
Contains: Mustard • Sulphites
You will need:
Grill pan (or large pan)
Oil
Peeler
Salt & pepper (S&P)
Total Fat
32 g
Saturated Fat
5 g
Sodium
650 mg
Total Carb
28 g
Sugars
11 g
Protein
39 g
Fibre
9 g
Preparation
Cook the chicken
- Pat the chicken dry. In a medium bowl, toss with ½ the mustard, a drizzle of oil, ⅔ of the spices 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, 4 to 6 min. per side, until cooked through.
- Transfer to a cutting board and reserve the pan.
- 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 medium bowl, combine the mushroom, scallion, a drizzle of oil, the remaining spices and S&P.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the mushroom and cook, 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!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
