Grilled Organic Chicken Salad
with Charred Corn and Ciabatta Croutons- Mustard
- Sulphites
- Wheat
- Barley
- Milk
- May contain traces of allergens
- Milk
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
- Walnuts
- Oats
- Rye
- Triticale
Ingredients: Organic chicken breast • Corn • Spinach • Roma tomatoes • Ciabatta roll (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Montreal spice blend (salt, spices (including mustard) and herbs, dehydrated garlic, palm oil, spice extracts) (mustard).
Ingredients
2 unit(s)
Organic Chicken Breast
6 g
Montreal Spice Blend
(Contains: Mustard May contain traces of: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
1 unit(s)
Tomato
1 unit(s)
Corn on the Cob
113 g
Baby Spinach
1 unit(s)
Ciabatta Roll
(Contains: Wheat, Barley May contain traces of: Sesame, Soy, Walnuts, Oats, Rye, Triticale)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
Not included in your delivery
¼ tsp
Sugar*
4 tbsp
Oil*
0.13 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, lightly oil the grill. Preheat the grill over medium-high (approx. 500°F). Wash and dry all produce.
- To a large bowl, add vinegar, half the feta, 1/4 tsp (1/2 tsp) sugar and 2 tbsp (3 tbsp) oil. Season with pepper, then whisk to combine.
- Halve ciabatta.
- Cut tomato into 1/2-inch pieces.
- Husk corn.
- To a baking sheet, add ciabatta and corn.
- Drizzle 1 tbsp (2 tbsp) oil evenly over both sides of ciabatta and 1/2 tbsp (1 tbsp) oil over corn. Season ciabatta and corn with salt and pepper.
- Add ciabatta to one side of the grill, then add corn to the other side. Close lid.
- Grill ciabatta for 2-4 min, flipping halfway, until toasted and lightly charred. (TIP: Keep an eye on ciabatta so they don't burn!)
- Grill corn for 8-10 min, turning corn occasionally, until grill-marked and tender.
- When done, return ciabatta and corn to the same baking sheet.
- When ciabatta is done and corn is still on the grill, pat chicken dry with paper towels.
- Transfer chicken to a plate. Season with salt and Montreal Spice Blend. Drizzle 1/2 tbsp (1 tbsp) oil over top, then flip to coat.
- When corn is done, add chicken to the grill. Close lid and grill for 6-8 min per side, flipping once, until chicken is cooked through.**
- Transfer chicken to the same baking sheet with corn and ciabatta.
- When corn is cool enough to handle, place cob on its side. Carefully cut kernels off cob, turning cob as you go.
- Tear or cut ciabatta into 1/2-inch pieces.
- To the bowl with vinaigrette, add spinach, tomatoes and corn, then toss to combine.
- Thinly slice chicken.
- Divide salad between plates.
- Top with chicken and ciabatta croutons, then sprinkle remaining feta over top.
