Smart BBQ Chicken 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
280 g
Chicken Thighs
113 g
Baby Spinach
½ unit(s)
Red Onion
2 tbsp
White Wine Vinegar
(Contains: Sulphites)
7 g
Applewood Smoke Spice
(Contains: Mustard May contain traces of: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
4 tbsp
Ranch Dressing
(Contains: Egg, Milk May contain traces of: Tree nuts, Sesame, Soy, Sulphites, Wheat, Fish, Mustard)
1 unit(s)
Egg
(Contains: Egg)
1 unit(s)
Mini Cucumber
Not included in your delivery
2 tbsp
Oil*
½ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Pat chicken dry with paper towels, then cut each thigh in half.
- To an unlined baking sheet, add chicken, Applewood Smoke Spice and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat. Arrange in a single layer.
- Roast in the middle of the oven for 16-18 min, until cooked through.**
- Meanwhile, Halve cucumber lengthwise. Cut into 1/4-inch half moons.
- Peel, then thinly slice half the onion (use whole onion for 4 servings). Separate onion slices.
- To a small pot, add onions, vinegar, 2 tbsp (4 tbsp) water and a pinch of salt. Bring to a simmer over medium-high.
- Once simmering, cook for 1-2 min stirring often. Remove from heat.
- To a medium bowl, transfer onions, including liquid. Set aside in the fridge to cool.
- Meanwhile, to a medium pot, add 4 cups warm water (use same for 4 servings). Bring to a boil over high heat.
- Once boiling, reduce heat to medium.
- Using a spoon, lower egg (use both eggs for 4 servings) 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.
- To a large bowl, add 1 tbsp (2 tbsp) pickling liquid and 1 tbsp (2 tbsp) oil.
- Season with salt and pepper, then whisk to combine.
- Add spinach and cucumber, then toss to combine.
- Thinly slice chicken.
- Divide salad between plates. Arrange chicken over salad.
- Top with pickled onions and eggs. (TIP: Any leftover pickled onions and pickling liquid can be saved and refrigerated for up to 3 days.)
- Drizzle ranch dressing over top.
