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Low carb, ready in 15 min!
20 minutes
One pot wonder

Warm Chicken Salad with Garlic-Butter Mushrooms

Lemon-Mustard Baby Greens

Cooking time

20 minutes

Servings

2/4

Calories

520 /serving

Step right into summer with these pretty, green-filled plates. In addition to the satisfaction of juicy herbed chicken breasts, 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
  • 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 15ml Minced garlic
  • 170g 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
Oil
Salt & pepper (S&P)
1 or 2 tbsp Butter
Total Fat
34 g
Saturated Fat
8 g
Sodium
710 mg
Total Carb
12 g
Sugars
3 g
Protein
45 g
Fibre
3 g
Preparation
a picture
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 spices and S&P. Cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan.
a picture
Make the vinaigrette
Meanwhile, juice the lemon. In a small bowl, combine the mustard, up to ½ the lemon juice, up to ½ the garlic, 3 tbsp olive oil (double for 4 portions) and S&P.
a picture
Sauté the mushrooms
Quarter the mushrooms. In the reserved pan, heat 1 tbsp butter (double for 4 portions) on medium-high. Add the mushrooms, remaining garlic and spices, and S&P. Sauté, 5 to 6 min., until golden brown and tender. Transfer to a large bowl to cool and add the remaining lemon juice; toss well.
a picture
Make the salad & serve
In a second large bowl, combine the baby greens and vinaigrette. Divide the salad between your plates. Top with the mushrooms and chicken (slice beforehand if desired). Bon appétit!

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