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Easy prep
Dairy Free
Gluten Free

Grilled Chicken over Quinoa Salad

with Spring Vegetables & Mustard Vinaigrette

Cooking time

20 minutes




970 /serving

There’s nothing like a plate full of fresh salad to celebrate the warmth and renewal of spring. We make these greens into a real meal thanks to tender fillets of chicken, seasoned with a bright mixture of spices before being grilled to perfection, and fluffy quinoa, which we combine with our array of spring vegetables to make a hearty bed for the chicken. Crisp tender yellow wax beans and green broccoli florets as well as fresh baby lettuce are all added to the mix. Drizzle with a sunny apple cider vinegar and mustard vinaigrette to add some kick to your day in just 20 minutes.

We will send you:

  • 320g Chicken fillets
  • 60g Baby lettuce
  • 100g Broccoli florets
  • 1 Bunch of parsley
  • 100g Yellow beans
  • 30ml Apple cider vinegar
  • 225g Pre-cooked multicoloured quinoa
  • 15ml Whole grain mustard
  • 9g Spring quinoa salad spice blend (dried vegetables, spices, salt, orange peel, sunflower oil)

  • Contains: Mustard, Sesame Seeds, Sulphites

    You will need:

    Medium pot
    Large pan
    Olive oil
    Salt & pepper
    Total Fat
    60 g
    Saturated Fat
    10 g
    1350 mg
    Total Carbs
    76 g
    5 g
    36 g
    10 g
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    Warm the quinoa
    Using a knife, poke a small hole in the bag of quinoa; microwave, 1 to 1.5 minutes, until warm. Transfer to a bowl and drizzle with olive oil; season with ⅓ of the spice blend and S&P to taste. Set aside to cool.
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    Grill the chicken
    Heat your BBQ on medium-high, making sure to oil it first (or heat a drizzle of oil in a large pan on medium-high). Pat the chicken dry with paper towel; season with ½ the remaining spice blend and S&P. Add the chicken* to the pan and cook, partially covered, 2 to 3 minutes per side, until cooked through. Remove from the heat and let rest for 5 minutes before serving.
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    Mise en place
    While the chicken cooks, bring a medium pot of salted water to a boil. Cut off and discard the stem ends of the yellow beans; halve the beans crosswise on an angle. Roughly chop the parsley leaves and stems.
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    Blanch the vegetables
    Prepare a bowl of ice water. Add the yellow beans and broccoli florets (halving if large) to the pot of boiling water. Cook, 2 to 3 minutes, until crisp tender. Thoroughly drain the vegetables and transfer to the bowl of ice water. Once cool, drain the vegetables and set aside.
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    Finish & serve
    In a small bowl, combine the mustard, vinegar and 3 tbsp of olive oil (double for 4 portions); season with the remaining spice blend and S&P to taste. In a large bowl, combine the lettuce, blanched vegetables, quinoa, ½ the parsley and ⅔ of the vinaigrette; toss to combine. Divide the finished quinoa salad between your plates. Top with the grilled chicken and the remaining vinaigrette. Garnish with the remaining parsley. Bon appétit!

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