Vegetable salad with grilled Tex Mex chicken breasts - Le Coup de Grâce
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    • Vegetable salad with grilled Tex Mex chicken breasts

    Preparation :1h Cooking :25 min
    Difficulty :easy
    Servings :4

    I love chicken breasts already marinated by Exceldor. They taste like clouds ! Here, I combined the breasts with lots of vegetables to create a luxury veggy salad !!!

    Ingredients

    • 650g of TEX MEX Marinated Chicken Breasts by Exceldor
    • 2 cups frozen corn
    • Olive oil
    • 1/2 head red curly lettuce, coarsely chopped
    • 1/3 red onion, sliced ​​very thinly
    • 1/2 red pepper, diced
    • 1/2 orange bell pepper, diced
    • 1/2 yellow pepper, diced
    • 1 dry pint (551ml) grape tomatoes, cut in half
    • 1 ripe but very firm avocado, diced
    • Salt and pepper from the mill

    Ingredients for the dressing

    • 1/3 cup (80ml) mayonnaise
    • 1/4 cup (60ml) of milk
    • 1/2 c. (7.5 ml) smoked paprika

    Preparation

    • In a large skillet over medium heat, add the corn followed by a drizzle of olive oil. Season with salt, pepper and stir. Cook for 7 to 8 minutes, stirring occasionally, to brown the corn slightly. Throw in a large bowl and let cool for 15 minutes.
    • With the exception of avocado, add the rest of the ingredients and toss. Reserve in the fridge.
    • Preheat the BBQ to full power and reduce to medium power. Oil the grates with vegetable oil.
    • Place the chicken on the hot grates and cook for 3 to 4 minutes to mark. Turn the breasts over and continue cooking for 3 to 4 minutes again.
    • Close a BBQ fire and move the breasts to the closed side. Continue cooking for 8 to 10 minutes, or until the internal temperature reaches 165°F. Place on a plate, let cool for 10 minutes then cut into large cubes. Add in the salad.
    • For the vinaigrette, add all the ingredients then season with salt and pepper. Mix well.
    • Add about 5 tbsp. (or more to taste) dressing in the salad and toss to coat. Add the avocado and toss. Serve immediately!
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    Our wine stewards suggest

    +- 20$NEWTON JOHNSON FÉLICITÉ PINOT NOIR 2015

    And why not a nice affordable pinot noir such as the Newton Johnson Felicite Pinot Noir. Believe me my friends that this one "pinote" a lot. We have smells of fruit, a little smoky and wild flowers. The mouth is fresh, with a light woody finish that gives this little nectar a small sweet without weighing it down. Served fresh, you will have the impression that summer is lengthening!

    SOLEA, MONSREGIUS, 8%

    This triple Belgian, very aromatic, offers fruity notes of apple, apricot, peach and orange, will complement the list of fresh ingredients of the salad to accentuate the fruity side. The light residual sugar of the beer, reminiscent of the maple, will associate with paprika, chipotle and grilled corn. The scrolls of pepper developed by the Belgian yeast will remind the spiciness of the smoked paprika.

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    fermer la fiche

    Vegetable salad with grilled Tex Mex chicken breasts

    • Preparation : 1h
    • Cooking : 25 min
    • Servings : 4

    Ingredients

    • 650g of TEX MEX Marinated Chicken Breasts by Exceldor
    • 2 cups frozen corn
    • Olive oil
    • 1/2 head red curly lettuce, coarsely chopped
    • 1/3 red onion, sliced ​​very thinly
    • 1/2 red pepper, diced
    • 1/2 orange bell pepper, diced
    • 1/2 yellow pepper, diced
    • 1 dry pint (551ml) grape tomatoes, cut in half
    • 1 ripe but very firm avocado, diced
    • Salt and pepper from the mill

    Ingredients for the dressing

    • 1/3 cup (80ml) mayonnaise
    • 1/4 cup (60ml) of milk
    • 1/2 c. (7.5 ml) smoked paprika

    Preparation

    • In a large skillet over medium heat, add the corn followed by a drizzle of olive oil. Season with salt, pepper and stir. Cook for 7 to 8 minutes, stirring occasionally, to brown the corn slightly. Throw in a large bowl and let cool for 15 minutes.
    • With the exception of avocado, add the rest of the ingredients and toss. Reserve in the fridge.
    • Preheat the BBQ to full power and reduce to medium power. Oil the grates with vegetable oil.
    • Place the chicken on the hot grates and cook for 3 to 4 minutes to mark. Turn the breasts over and continue cooking for 3 to 4 minutes again.
    • Close a BBQ fire and move the breasts to the closed side. Continue cooking for 8 to 10 minutes, or until the internal temperature reaches 165°F. Place on a plate, let cool for 10 minutes then cut into large cubes. Add in the salad.
    • For the vinaigrette, add all the ingredients then season with salt and pepper. Mix well.
    • Add about 5 tbsp. (or more to taste) dressing in the salad and toss to coat. Add the avocado and toss. Serve immediately!

    Innkeeper, drinks!

    +- 20$NEWTON JOHNSON FÉLICITÉ PINOT NOIR 2015

    And why not a nice affordable pinot noir such as the Newton Johnson Felicite Pinot Noir. Believe me my friends that this one "pinote" a lot. We have smells of fruit, a little smoky and wild flowers. The mouth is fresh, with a light woody finish that gives this little nectar a small sweet without weighing it down. Served fresh, you will have the impression that summer is lengthening!

    SOLEA, MONSREGIUS, 8%

    This triple Belgian, very aromatic, offers fruity notes of apple, apricot, peach and orange, will complement the list of fresh ingredients of the salad to accentuate the fruity side. The light residual sugar of the beer, reminiscent of the maple, will associate with paprika, chipotle and grilled corn. The scrolls of pepper developed by the Belgian yeast will remind the spiciness of the smoked paprika.

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