BBQ WHISKY AND BROWN SUGAR CHICKEN BREAST WITH GRILLED ASPARAGUS SALAD

COLLABO POITRINE BBQ ET SALADE ASPERGES ROTIES

In collaboration with
Emilie Gaillet, Emilie Murmure

1-2 Portions
30 min Prepping
20 min Cooking
Recipe Easy

Ingredients

VINAIGRETTE

  • 1 tsp. (5 ml) spicy Dijon mustard
  • 3 tbsp. (45 ml) vinegar
  • 5 tbsp. (75 ml) olive oil

SALAD

  • 7–8 apricots, halved
  • A handful of thin asparagus, cut into thirds
  • 2 cups (500 ml) greens (spinach, arugula, or mixed greens)
  • 1 cup (250 ml) fresh mixed herbs, coarsely chopped
  • 1 cup (250 ml) of your favorite micro sprouts
  • 1/2 cup (125 ml) pearl mozzarella balls
  • 1/4 cup (60 ml) toasted almonds
  • 2 tbsp. (30 ml) hemp seeds (optional)
  • Salt and pepper

Directions

Click the steps to erase them.

Mustard vinaigrette

  1. In a bowl, combine mustard, vinegar, and olive oil. Season with salt and pepper to taste, then let infuse in the refrigerator.

Salad

  1. In a bowl, mix apricots and asparagus, drizzle with olive oil, and then season with salt and pepper.
  2. In a second bowl, combine the greens, fresh herbs, and micro sprouts.
  3. Place greens mixture on each plate and add mozzarella.
  4. Preheat a lightly oiled grill pan, grill asparagus for 3–4 minutes, then add to salad.
  5. Grill apricots for 2 minutes. Place grilled apricots on top of salad. Add toasted almonds and hemp seeds.
  6. Drizzle with dressing and serve with thinly sliced BBQ whisky and brown sugar chicken breasts.