avec aïoli au citron et salade fraîche
Prenez un voyage dans le sud de la France avec ce sandwich à la dinde grillée. Accompagné d'une salade fraîche et d'un aïoli au citron, rejoignez-nous! Ingrédients : Poitrine de poulet • Pain à sandwich (farine de blé enrichie non blanchie et non traitée (farine de blé, niacine, fer réduit, mononitrate de thiamine, riboflavine, acide folique), eau, sel marin, levure, farine d'orge maltée) (orge, blé) • Poivron • Citron • Concombre • Pesto au basilic (basilic (basilic, huile de tournesol, sel, acide ascorbique), eau, huile de soya, huile de canola et huile d'olive extra vierge, flocons de pommes de terre, persil, graines de tournesol, ail, parmesan (lait, culture bactérienne, sel, lipase, chlorure de calcium, présure/enzyme microbienne, cellulose en poudre), sel, épice, amidon de maïs modifié, levure nutritionnelle, acide citrique, gomme xanthane, sorbate de potassium) (lait) • Mélange printanier (laitue multi-feuilles lolla rosa, laitue feuille de chêne rouge, laitue multi-feuilles rouge, laitue de chêne verte, laitue bally hoo tango) • Mayonnaise (huile de canola et/ou de soya, œuf entier liquide, jaune d'œuf surgelé, eau, sel, sucre, vinaigre, jus de citron concentré, extrait d'épices, moutarde, acide lactique, EDTA de calcium disodique) (moutarde, œuf) • Feta (lait pasteurisé, lait partiellement écrémé, eau, sel, lipase, culture bactérienne, enzyme microbienne, cellulose, natamycine, chlorure de calcium) (lait) • Mélange d’épices acidulé à l’ail (ail granulé, semoule de maïs, sel, flocons de poivrons déshydratés, épices, sucre, fines herbes, huile de canola, dioxyde de silicium, acide citrique) (sulfites).
Allergens
Utensils
Tags
Poitrines de poulet
2 unit(s)
Pain à sandwich
2 unit(s)
Poivron
1 unit(s)
Pesto au basilic
0.25 cup
Mayonnaise
2 tbsp
Citron
1 unit(s)
Mélange d’épices acidulé à l’ail
3.5 g
Mélange printanier
56 g
Mini concombres
1 unit(s)
Feta, émietté
0.25 cup
Huile*
2.5 tbsp
Sel*
0.25 tsp
Poivre*
0.25 tsp
Sucre*
0.25 tsp
- Before starting, wash and dry all produce.
- Lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 500°F).
- Halve buns, then brush cut-side with 2 tsp (4 tsp) oil. Set aside.
- Cut cucumbers into 1/4-inch half-moons.
- Zest, then juice lemon.
- To a small bowl, add mayo and lemon zest. Season with salt and pepper, then stir to combine.
- Halve pepper, then core.
- Brush peppers with 1 1/2 tsp (3 tsp) oil, then season with salt and pepper. Set aside on a baking sheet.
- To a large bowl, add 1/2 tbsp (1 tbsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine.
- Add cucumbers and spring mix. Set aside. (TIP: We'll toss the salad in step 6.)
- Pat chicken dry with paper towels.
- To a medium bowl, add chicken. Drizzle with 1 tsp (2 tsp) oil, then sprinkle over half the Zesty Garlic Blend (use all for 4 servings) and season with salt and pepper. Toss to combine. Set aside.
- To one side of the grill, add peppers. Close lid and grill for 9-12 min, flipping once, until peppers are tender-crisp.
- Transfer peppers back to the baking sheet. Cover to keep warm.
- Meanwhile, add chicken to the other side of the grill. Cook for 12-16 min, flipping halfway through, until chicken is cooked through.**
- When chicken is almost done, add buns to the grill, cut-side down. Close lid and grill buns for 1-2 min, until toasted. (TIP: Keep an eye on them so they don't burn!)
- Transfer chicken and buns to the baking sheet with peppers.
- Slice chicken, then add to another medium bowl with basil pesto. Toss to coat.
- Cut peppers into 1/4-inch slices. (TIP: Remove skin, if you like.)
- Spread lemon mayo over cut-sides of buns, then top with pesto chicken and half the peppers.
- Add remaining peppers to the salad, then toss to combine.
- Divide sandwiches and salad between plates.
- Sprinkle feta over salad.
If you've opted to get chicken breasts, season in the same way the recipe instructs you to season turkey, then increase grilling time to 12-16 min.**
820
kcal
Calories
44
g
Fat
8
g
Saturated Fat
55
g
Carbohydrate
5
g
Sugar
5
g
Dietary Fiber
50
g
Protein
145
mg
Cholesterol
1450
mg
Sodium
0.2
g
Trans Fat
950
mg
Potassium
100
mg
Calcium
5
mg
Iron
