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One pot

Warm Salad with Chicken, Garlic-Butter Mushrooms & Spinach

in Lemon-Mustard Vinaigrette

Cooking time

20 minutes




640 /serving

In addition to a hearty dose of protein delivered by tonight’s juicy chicken thighs, this meal contains a healthy helping of minerals and vitamins courtesy of delicious vegetables. You’ll craft a delightfully fresh baby spinach salad dressed with an addictive lemon-mustard vinaigrette, plus garlic-butter sautéed cremini mushrooms for another satisfying side. It all takes a mere 20 minutes to cook and plate up—and we bet it takes half that time to devour!

We will send you:

  • 6 Chicken thighs (High-protein serving)
  • 120g Baby spinach
  • 15ml Minced garlic
  • 225g Cremini mushrooms
  • 1 Lemon
  • 15ml Whole-grain mustard
  • 9g Lemon & herbs spice blend (dried vegetables, 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
40 g
Saturated Fat
10 g
880 mg
Total Carbs
13 g
3 g
59 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* to the pan and cook, partially covered, 4 to 6 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 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).
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Prepare & cook 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. Cook, stirring occasionally, 5 to 6 minutes, until golden brown and tender. Toss with as much of the remaining lemon juice as you’d like and transfer to a large bowl to let cool.
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Make the salad & serve
In another large bowl, combine the spinach and as much of the vinaigrette as you’d like. Toss well. Divide the finished mushrooms between your plates. Top with the spinach and cooked chicken. Drizzle the chicken with any remaining vinaigrette. Bon appétit!

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