Grilled Chicken Breast Paillard
with Watermelon Radish Bistro Salad
Cooking time
25 minutes
Servings
2/4
Calories
640 /serving
Oui, oui, oui all the way home! We love what whole-grain mustard, capers and olive miscela do as a marinade for thin-cut chicken. While the BBQ does the work, it’s a breeze to pull together a French bistro-worthy salad with watermelon radish and grilled croutons.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Head of curly leaf lettuce
- 1 Watermelon radish
- 15ml Whole-grain mustard
- 20g Capers
- 30ml Apple cider vinegar
- 30g Olive miscela
- 1 Naan
Contains: Milk • Mustard • Sulphites • Wheat
You will need:
Oil
Salt & pepper (S&P)
BBQ
Total Fat
34 g
Saturated Fat
5 g
Sodium
1070 mg
Total Carb
36 g
Sugars
5 g
Protein
45 g
Fibre
4 g
Preparation
Marinate the chicken
- In a small bowl, make the marinade by combining the vinegar, mustard, olive miscela, capers, 3 tbsp oil (double for 4 portions) and S&P.
- Pat the chicken dry and halve horizontally; season with S&P.
- In a large bowl, combine the chicken and ⅓ of the marinade.
Mise en place
- Meanwhile, heat the BBQ on high, making sure to oil the grill first.
- Roughly chop the lettuce.
- Halve the watermelon radish; thinly slice crosswise.
Make the croutons
- Drizzle the naan with oil; season with S&P.
- Add to the BBQ and grill, 1 to 2 min. per side, until beginning to brown.
- Transfer to a cutting board and cut into bite-size pieces.
Make the salad
- In a second large bowl, combine the lettuce, watermelon radish, croutons and all but 1 tbsp of the remaining marinade (double for 4 portions).
Grill the chicken & serve
- Add the chicken* to the BBQ and grill, turning occasionally, 3 to 4 min. per side, until cooked through.
- Divide the salad between your plates.
- Top with the chicken (slice beforehand if desired).
- Drizzle with the remaining marinade. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
