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20 minutes
One pot

Warm Chicken Salad with Garlic-Butter Mushrooms

Lemon-Mustard Baby Greens

Cooking time

20 minutes




550 /serving

Put some more spring in your step with these pretty, green-filled plates. In addition to the protein in the juicy herbed chicken, this quick recipe serves up a delicious double helping of vegetables. Quartered mushrooms sautéed in garlic butter and spritzed with lemon take one satisfying side, while a delightful salad of baby greens dressed with an addictive lemon-mustard vinaigrette takes the other. You need a mere 20 minutes to cook this up—and even less time to devour it.

We will send you:

  • 2 Chicken breasts (high-protein serving)
  • 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 15ml Minced garlic
  • 225g Mushrooms
  • 1 Lemon
  • 15ml Whole-grain mustard
  • 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Milk, Mustard, Sulphites

You will need:

Large pan
Olive oil
Salt & pepper
1 or 2 tbsp Butter
Total Fat
34 g
Saturated Fat
8 g
720 mg
Total Carbs
13 g
3 g
50 g
3 g
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Cook the chicken
In a large pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ½ the spice blend and S&P. Add the chicken breasts* to the pan and cook, partially covered, 6 to 8 minutes per side, until cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Reserve the pan.
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Make the vinaigrette
While the chicken cooks, juice the lemon. In a small bowl, combine the whole-grain mustard, up to ½ the lemon juice (to taste), up to ½ the garlic (to taste) and 3 tbsp olive oil (double for 4 portions); season with S&P to taste.
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Sauté the mushrooms
Quarter the mushrooms. In the reserved pan of fond, heat 1 tbsp butter (double for 4 portions) on medium-high. Add the mushrooms and remaining garlic; season with the remaining spice blend and S&P. Sauté, stirring occasionally, 5 to 6 minutes, until golden brown and tender. Toss with as much remaining lemon juice as you’d like and transfer to a large bowl to cool.
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Make the salad & serve
In another large bowl, combine the baby greens and as much vinaigrette as you’d like. Toss well. Divide the salad between your plates. Top with the sautéed mushrooms and cooked chicken (slice beforehand if desired). Drizzle the chicken with any remaining vinaigrette. Bon appétit!

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