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    Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
    Chicken Salad with Oka and Grilled Peppers https://www.metro.ca/userfiles/image/recipes/salade-poulet-fromage-oka-poivrons-grilles-3560.jpg PT30M PT35M PT1H15M
    Preheat broiler. Cut peppers in half and broil, skin side up, on a cookie sheet until skin is slightly charred, checking frequently.Remove peppers from oven, place in paper bag and let stand for 15 minutes. Remove from bag and slip off skins under cold water. Pat dry. Cut into strips.Preheat oven to 375°F/190°C. Lightly season chicken with cumin, coriander, salt and pepper. With small knife, cut a pocket lengthwise in each chicken breast, without cutting through, to form pocket big enough for stuffing.Stuff generously with slices of Oka and sun-dried tomatoes. Roll up chicken and wrap in parchment paper and place on a cookie sheet. Bake for 25 minutes.Remove from oven and let stand for 10 minutes before removing paper.Divide lettuce among 4 plates and arrange grilled pepper strips. Slice chicken rolls and arrange in centre of each plate. Top with capers and sprinkle with olive oil and balsamic vinegar.
    4
    4 2 4 4
    2 red peppers 2 yellow peppers 4 skinless, boneless chicken breast ground cumin ground coriander salt and pepper 1/2 lb (225 g) canadian Oka, sliced 1/3 cup (80 mL) chopped oil-packed sun-dried tomatoes, drained 2 cups (500 mL) mixed lettuce capers, drained olive oil balsamic vinegar
    Chicken Salad with Oka and Grilled Peppers

    Chicken Salad with Oka and Grilled Peppers

    Rate this recipe
    2 Votes
    • Gluten-free
    4
    serving
    0:30
    Preparation
    0:35
    COOKING
    1:15
    TOTAL TIME
    Imprimer ma sélection

    Ingredients

    Imprimer ma sélection
    • 2
      red peppers
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      PRODUCT OF ONTARIO, CANADA No. 1 GRADE, or PRODUCT OF ONTARIO OR MEXICO,

      MINI CUCUMBERS 397 g LARGE RED, ORANGE OR YELLOW SWEET PEPPERS

      MINI CUCUMBERS 397 g LARGE RED, ORANGE OR YELLOW SWEET PEPPERS

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      PRODUCT OF ONTARIO, CANADA No. 1 GRADE, or PRODUCT OF ONTARIO OR MEXICO,

      MINI CUCUMBERS 397 g LARGE RED, ORANGE OR YELLOW SWEET PEPPERS

      MINI CUCUMBERS 397 g LARGE RED, ORANGE OR YELLOW SWEET PEPPERS

      $2.49 ea. or /lb

      PRODUCT OF ONTARIO, CANADA No. 1 GRADE, or PRODUCT OF ONTARIO OR MEXICO,

      MINI CUCUMBERS 397 g LARGE RED, ORANGE OR YELLOW SWEET PEPPERS

      MINI CUCUMBERS 397 g LARGE RED, ORANGE OR YELLOW SWEET PEPPERS

      $2.49 ea. or /lb

      PRODUCT OF ONTARIO, CANADA No. 1 GRADE, or PRODUCT OF ONTARIO OR MEXICO,

    • 2
      yellow peppers
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      PRODUCT OF ONTARIO, CANADA No. 1 GRADE, or PRODUCT OF ONTARIO OR MEXICO,

      MINI CUCUMBERS 397 g LARGE RED, ORANGE OR YELLOW SWEET PEPPERS

      MINI CUCUMBERS 397 g LARGE RED, ORANGE OR YELLOW SWEET PEPPERS

      $2.49 ea. or /lb

      PRODUCT OF ONTARIO, CANADA No. 1 GRADE, or PRODUCT OF ONTARIO OR MEXICO,

      MINI CUCUMBERS 397 g LARGE RED, ORANGE OR YELLOW SWEET PEPPERS

      MINI CUCUMBERS 397 g LARGE RED, ORANGE OR YELLOW SWEET PEPPERS

      $2.49 ea. or /lb

      PRODUCT OF ONTARIO, CANADA No. 1 GRADE, or PRODUCT OF ONTARIO OR MEXICO,

      MINI CUCUMBERS 397 g LARGE RED, ORANGE OR YELLOW SWEET PEPPERS

      MINI CUCUMBERS 397 g LARGE RED, ORANGE OR YELLOW SWEET PEPPERS

      $2.49 ea. or /lb

      PRODUCT OF ONTARIO, CANADA No. 1 GRADE, or PRODUCT OF ONTARIO OR MEXICO,

    • 4
      skinless, boneless chicken breast

    • ground cumin
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    •
      ground coriander

    • salt and pepper
    • 1/2 lb
      (225 g)
      canadian Oka, sliced
    • 1/3 cup
      (80 mL)
      chopped oil-packed sun-dried tomatoes, drained
    • 2 cups
      (500 mL)
      mixed lettuce
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      ATTITUDE ORGANIC SALADS

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      142 g PRODUCT OF U.S.A. SELECTED VARIETIES

      BOSTON LETTUCE DOME

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      PRODUCT OF ONTARIO

      RADICCHIO

      RADICCHIO

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      VISION GREENS LETTUCES 142 g

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    •
      capers, drained
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      2 for/ $9.00

      SELECTED SIZES, SELECTED VARIETIES


    •
      olive oil

    • balsamic vinegar
    Imprimer ma sélection

    Preparation

    Preheat broiler. Cut peppers in half and broil, skin side up, on a cookie sheet until skin is slightly charred, checking frequently.

    Remove peppers from oven, place in paper bag and let stand for 15 minutes. Remove from bag and slip off skins under cold water. Pat dry. Cut into strips.

    Preheat oven to 375°F/190°C. Lightly season chicken with cumin, coriander, salt and pepper. With small knife, cut a pocket lengthwise in each chicken breast, without cutting through, to form pocket big enough for stuffing.

    Stuff generously with slices of Oka and sun-dried tomatoes. Roll up chicken and wrap in parchment paper and place on a cookie sheet. Bake for 25 minutes.

    Remove from oven and let stand for 10 minutes before removing paper.

    Divide lettuce among 4 plates and arrange grilled pepper strips. Slice chicken rolls and arrange in centre of each plate. Top with capers and sprinkle with olive oil and balsamic vinegar.

    Source : Metro / Photo: Producteurs Laitier du Canada

    Legal Notice

    Gluten-free recipes

    Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

    Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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