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Grilled chicken with spring onion salad

1

  • Total Time45 mins
  • Makes4 servings
Grilled chicken with spring onion salad

Photo, Erik Putz.

Chatelaine Triple Tested

Ingredients

  • 4 chicken legs

  • 3 bunches green onions, trimmed

  • 4 tsp canola oil, divided

  • 3/4 tsp salt, divided

  • 2 tbsp honey

  • 1 tbsp lemon juice

  • 142-g pkg mixed greens

  • 1/4 cup shaved parmesan

Instructions

  • PREHEAT barbecue to medium.

  • TRIM fat off chicken legs. Brush both sides with 1 tsp canola oil. Sprinkle with 1/2 tsp salt. Season with fresh pepper.

  • TOSS green onions, trimmed, with canola oil and remaining 1/4 tsp salt in a large bowl until coated.

  • OIL grill. Barbecue chicken, lid closed, flipping halfway through, until springy when pressed, about 30 min. Transfer chicken to a platter. Brush with 2 tbsp honey and let stand for 5 min.

  • BARBECUE green onions, lid closed, flipping halfway through, until tender and charred, 4 to 5 min. Transfer to a cutting board and cut into bite-sized pieces. Whisk remaining 3 tsp (1 tbsp) canola oil with lemon juice in a large bowl. Add onions, mixed greens and parmesan. Toss to coat. Serve salad with chicken.

Secret ingredient

Grilled green onions are sweet, tender and smoky – a delicious addition to salads.

Nutrition (per serving)

Calories 507, Protein 44g, Carbohydrates 16g, Fat 29g, Fibre 3g, Sodium 676mg.
Excellent source of Vitamin B12.

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