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Grilled Chicken and Vegetable Salad

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Grilled Chicken and Vegetable Salad

with croutons, feta and honey Dijon sauce

Informations supplémentaires
30 min. | 461 kcal | easy | Family | Printable version
1. Setup Preheat the oven to 400°F. Cut the bread into small cubes. Chop the lettuce. Cut the bell pepper into slices. Peel the ear of corn and cut it in half.
2. Cook the croutons Put the bread cubes on a baking sheet lined with baking paper. Add a drizzle of olive oil, salt and pepper and mix. Bake in the oven for 7-9 minutes or until browned.
3. Cook the vegetables Put the bell pepper and the corn in a bowl with a drizzle of vegetable oil, salt and pepper. Mix. Warm up a grill pan or regular pan over high heat. Cook the bell pepper and the corn for 2-3 minutes on each side or until browned. Remove from the pan. Slice the corn kernels off the cob.
4. Cook the chicken Add salt and pepper to the chicken. Reduce the heat to medium. Cook the chicken strips 3-4 minutes on each side or until the chicken is fully cooked and browned.
5. Make the sauce In a bowl, put the honey, the Dijon mustard, the spices (to taste), the juice of half a lemon and 1/4 2P | 1/3 3P cup of olive oil. Whisk.
6. Plate your dish Mix the lettuce with the chicken, the vegetables, the sauce and the crumbled feta. Serve and garnish with the croutons. Add salt and pepper to taste. It is possible to leave everything in the center of the table like a salad bar and let everyone help themselves. Bon appétit!
280gChicken strap
0.5unitRomaine Lettuce Heart(s)
1unitHoney
15mlDijon Mustard
40gFeta Cheese
1unitCorn Cob(s)
1unitPepper(s)
1unitCiabatta Bread
2gSpice Mix (dried oregano,garlic powder)
0.5unitLemon
What you need Grill pan, Bowls, Whisk, Sheet pan, Tongs.
461 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 47g
16%
fat 12g
18%
cholesterol 131mg
44%
fiber 5g
20%
protein 44g
saturated 5g
25%
sodium 551mg
23%
sugar 17g
trans 0g