Smart BBQ Chicken Breast Salad
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Smart BBQ Chicken Breast Salad

Smart BBQ Chicken Breast Salad

with Pickled Onions and Ranch Dressing

Smoky, creamy, tangy, fresh – this salad is a satisfying, feel-good supper with a delicious ranch drizzle as its star!

Smart is based on a per serving calculation of the recipe's carbohydrate and kilocalorie amount.

Quick Prep
Carb Smart
Calorie Smart

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

2 unit

Chicken Breasts

160 g

Sweet Bell Pepper

113 g

Spring Mix

56 g

Red Onion

2 tbsp

White Wine Vinegar

(Contains Sulphites)

1 tbsp

BBQ Seasoning

(Contains Sulphites)

4 tbsp

Ranch Dressing

(Contains Egg, Milk)

1 unit


(Contains Egg)

Not included in your delivery

2 tbsp


½ tsp


¼ tsp



Nutrition Values

Calories615 kcal
Fat41 g
Saturated Fat5 g
Carbohydrate13 g
Sugar7 g
Dietary Fiber3 g
Protein44 g
Cholesterol226 mg
Sodium1280 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Paper Towel
Measuring Spoons
Small pot
Medium Bowl
Medium Pot
Measuring Cups
Large Bowl


Roast chicken

Before starting, preheat the oven to 450°F. Wash and dry all produce. Pat chicken dry with paper towels, then cut each breast in half. Add chicken, BBQ Seasoning and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Arrange in a single layer. Roast in the middle of the oven until cooked through, 16-18 min.**


Meanwhile, core, then cut pepper into 1/2-inch pieces. Peel, then thinly slice half the onion (whole onion for 4 ppl). Separate onion slices.

Pickle onions

Dans une petite casserole, ajouter les oignons, le vinaigre et 2 c. à soupe d’eau (doubler la qté pour 4 pers.) Saler. (CONSEIL : Ajouter du sucre à la marinade, si désiré!) Porter à légère ébullition à feu moyen-élevé. Laisser mijoter de 1 à 2 min, en remuant souvent, jusqu’à ce que le sel se dissolve. Retirer la casserole du feu. Transférer les oignons, y compris la marinade, dans un bol moyen. Réserver au frigo pour refroidir.

Cook egg

Meanwhile, add 4 cups warm water (same for 4 ppl) to a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to medium. Using a spoon, lower egg (both eggs for 4 ppl) into the boiling water. Cook for 6 min for a runny yolk or 9 min for a set yolk.** Drain and rinse egg with cold water until cool enough to peel, 30 sec.Peel, then quarter egg. Season with salt and pepper.

Make salad

Dans un grand bol, ajouter 1 c. à soupe de la marinade des oignons et 1 c. à soupe d’huile (doubler les qtés pour 4 pers.). Saler et poivrer, puis bien mélanger au fouet. Ajouter le mélange printanier et les poivrons, puis bien mélanger.

Finish and serve

Trancher finement le poulet. Répartir la salade dans les assiettes. Garnir du poulet. Garnir d’un peu d’oignons marinés et d’œufs. (CONSEIL : Si désiré, conserver au frigo le reste des oignons marinés et de la marinade pendant jusqu’à 3 jours!) Arroser d’un filet de vinaigrette ranch.

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