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20 minutes

Carb-Wise: Grilled Spiced Chicken

Lacinato Kale Salad with Toasted Peanut Vinaigrette

Cooking time

20 minutes




650 /serving

When it comes to carb-conscious cooking, the barbecue is your ally. A simple turn on the grill amps up the tasty factor on these chicken breasts, which you’ll sprinkle liberally with our fragrant Nori & Lemongrass spice blend before they hit the heat. Find an equal partner in the salad made with dark leaves of lacinato kale and shredded cabbage tossed in a captivating vinaigrette and topped with scallion and toasted peanuts. Put a lime wedge on each plate for extra zip.

We will send you:

  • 2 Chicken breasts
  • 1 Lime
  • 150g Shredded green cabbage
  • 1 Scallion
  • 1 Bunch of lacinato kale
  • 15ml Apple cider vinegar
  • 25g Chopped peanuts
  • 7g Honey
  • 5g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)

Contains: Peanuts, Sulphites

You will need:

Large pan
Salt & pepper (S&P)
BBQ (or grill pan)
Total Fat
34 g
Saturated Fat
5 g
310 mg
Total Carb
38 g
12 g
53 g
9 g
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Grill the chicken
Heat the BBQ on medium-high, making sure to oil the grill first. Pat the chicken* dry with paper towel; season with ⅔ of the spices and S&P. Grill on the BBQ (or in a grill pan heated with a drizzle of oil on medium-high, partially covered), 6 to 8 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before thinly slicing against the grain.
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Mise en place
Meanwhile, quarter the lime. Remove the kale leaves from the stems; thinly slice the leaves. Thinly slice the scallion, separating the white bottom and green top.
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Toast the peanuts
In a large pan, heat a drizzle of oil on medium. Toast the peanuts, stirring frequently, 2 to 3 min., until lightly browned and fragrant. Transfer to a bowl.
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Make the vinaigrette
In a large bowl, combine the vinegar, honey, white bottom of the scallion, juice of ½ the lime wedges, ½ the peanuts, 3 tbsp oil (double for 4 portions), the remaining spices and S&P.
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Make the salad
To the bowl of vinaigrette, add the kale. Massage the kale, 1 to 2 min., until softened. Add the cabbage and S&P; toss well.
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Plate your dish
Divide the salad between your plates. Top with the chicken. Garnish with the green top of the scallion and remaining peanuts. Serve the remaining lime wedges on the side. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.