Something quick chicken
with Sundried Tomato Pesto Mayo- Blé
- Orge
- Sulfites
- Moutarde
- Lait
- Oeuf
- Noix
- Sésame
- Soya
- Peut contenir des traces d’allergènes
- Lait
- Moutarde
- Arachides
- Blé
- Crustacés
- Sulfites
- Oeuf
- Gluten
- Poisson
Double down on the familiar flavour of a Zesty Italian Dressing by using this speedy DIY version as both the marinade and the vinaigrette! Toasty buns and a generous smearing of tangy pesto mayo make every bite better than the one before it.
Ingrédients
270 g
Hauts de cuisse de poulet
2 pièce(s)
Pain à sandwich
(Contient : Blé, Orge Peut contenir : Noix, Sésame, Soya)
56 g
Mélange printanier
1 pièce(s)
Tomate
5 g
Mélange d’épices aux fines herbes italiennes
(Contient : Sulfites Peut contenir : Noix, Sésame, Soya, Lait, Moutarde, Arachides, Blé)
1 cs
Moutarde à l’ancienne
(Contient : Moutarde Peut contenir : Sésame, Soya, Lait, Blé, Crustacés, Sulfites, Oeuf, Gluten, Poisson)
1 cs
Vinaigre de vin blanc
(Contient : Sulfites Peut contenir : Sésame, Soya, Lait, Moutarde, Blé, Oeuf, Poisson)
1 pièce(s)
Miel
¼ tasse(s)
Pesto de tomates séchées au soleil
(Contient : Lait Peut contenir : Soya, Sulfites)
2 cs
Mayonnaise
(Contient : Moutarde, Oeuf Peut contenir : Noix, Sésame, Soya, Lait, Moutarde, Blé, Crustacés, Sulfites, Gluten, Poisson)
Non inclus dans la livraison
cc
Beurre non salé*
cs
Huile*
cc
Sel*
cc
Poivre*
Valeurs nutritionnelles
Matériel
Instructions
- Before starting, preheat the broiler to high.
Wash and dry all produce. - Make sweet Italian dressing.
- To a large bowl, add whole grain mustard, honey, Italian Herb Spice Blend, vinegar and 1 tbsp (2 tbsp) oil.
- Pat chicken dry with paper towels. Transfer to a shallow bowl. Add half the Italian dressing. Season with salt and pepper. Toss to coat.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook for 1-2 min per side, until golden. Transfer chicken to a foil-lined baking sheet. Broil in the middle of the oven for 4-8 min, until cooked through.**
- Arrange chicken on a foil-lined baking sheet.
- Broil in the middle of the oven for 4-8 min, until cooked through.**
- Meanwhile, cut tomato(es) into 1/4-inch pieces.
- Add tomatoes and spring mix to bowl with remaining dressing. Do not toss until step 5.
- In a small bowl, combine mayo and pesto.
- Halve sandwich buns. Place buns, cut side up directly on bottom oven rack. Toast for 3-4 min, until golden. (TIP: Keep an eye on them so they don't burn!)
- Toss salad.
- Spread pesto mayo over top and bottom buns. Stack bottom buns with chicken and some of the salad.
- Divide sandwiches and remaining salad between plates
