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Low carb, ready in 15 min!
Ready in 25 minutes

Grilled Chicken Bowls

with Leafy Salad, Peanuts & BBQ Mayo

Cooking time

25 minutes




770 /serving

Slather chicken with BBQ sauce and everyone around the grill will soon be talking July speak. Our rich, velvety, sweet and tangy blend gets brushed all over the tender meat as it grills, and gives a final shower of crunchy peanuts something to stick to. A luminous salad of carrots, cabbage and lettuce in a honey-Dijon vinaigrette gives every plate lift off. Drop a little BBQ mayo on each one before they go.

We will send you:

  • 2 Chicken breasts
  • 150g Shredded green cabbage
  • 150g Matchstick carrots
  • 1 Artisan lettuce
  • 60ml Mayonnaise
  • 30ml BBQ sauce
  • 30ml Sweet, Savoury Honey-Dijon vinaigrette
  • 25g Chopped peanuts
  • 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Eggs, Mustard, Peanuts, Sulphites

You will need:

Large pan
Salt & pepper (S&P)
Basting brush
BBQ (or grill pan)
Total Fat
52 g
Saturated Fat
6 g
980 mg
Total Carb
32 g
18 g
46 g
7 g
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Grill the chicken
Heat the BBQ on 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. on one side, until partially cooked. Flip and brush with ½ the BBQ sauce. Grill, 6 to 8 min., until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
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Mise en place & toast the peanuts
Meanwhile, separate the lettuce leaves; tear the leaves. 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 BBQ mayo
In a small bowl, combine the mayo and remaining BBQ sauce.
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Make the salad
In a large bowl, combine the cabbage, carrots, lettuce, vinaigrette, remaining spices and S&P.
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Plate your dish
Divide the salad between your bowls. Top with the chicken and a spoonful of the BBQ mayo. Garnish with the peanuts. Serve any remaining BBQ mayo on the side. Bon appétit!

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