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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.
    Green Salad with Grilled Chicken, Gouda and Curried Yogurt Dressing https://www.metro.ca/userfiles/image/recipes/Salade-verte-poulet-grille-Gouda-vinaigrette-cari-3894.jpg PT10M PT10M PT20M
    In a medium-sized bowl, combine dressing ingredients and stir until well mixed. Set aside 2 Tbsp. (30 mL) of curried yogurt dressing and set remainder aside.Brush chicken with the 2 Tbsp. (30 mL) curried yogurt dressing and place on preheated barbecue grill. Cook over medium heat with lid closed for 10 minutes or until chicken is no longer pink in centre, turning once halfway through. Remove from heat and slice thinly.In a large salad bowl, combine chicken, salad greens, cheese, tomatoes, cucumber and carrots. Pour remaining curried yogurt dressing over salad and toss well to coat. Add salt and pepper to taste.
    5
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    8 oz (225 g) boneless, skinless chicken breast 10 cups (2 1/2 L) mixed salad greens or Romaine lettuce 8 oz (225 g) canadian gouda, cut into matchsticks 2 cups (500 mL) cherry tomato halves 1 1/4 cups (310 mL) thinly sliced English cucumber 1/2 cup (125 mL) carrot cut into matchsticks Salt and pepper to taste
    Green Salad with Grilled Chicken, Gouda and Curried Yogurt Dressing

    Green Salad with Grilled Chicken, Gouda and Curried Yogurt Dressing

    Rate this recipe
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    5
    servings
    0:10
    Preparation
    0:10
    COOKING
    0:20
    TOTAL TIME
    Imprimer ma sélection

    Ingredients

    Imprimer ma sélection
    • 8 oz
      (225 g)
      boneless, skinless chicken breast
    • 10 cups
      (2 1/2 L)
      mixed salad greens or Romaine lettuce
    • 8 oz
      (225 g)
      canadian gouda, cut into matchsticks
    • 2 cups
      (500 mL)
      cherry tomato halves
    • 1 1/4 cups
      (310 mL)
      thinly sliced English cucumber
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      PRODUCT OF ONTARIO, CANADA No. 1 GRADE, or PRODUCT OF ONTARIO OR MEXICO,

    • 1/2 cup
      (125 mL)
      carrot cut into matchsticks
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    •
      Salt and pepper to taste

    • Dressing:

    • 1 cup
      (250 mL)
      plain yogurt
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      SILK REFRIGERATED DRINKS, DANONE OIKOS OR LIBERTÉ YOGOURT

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      YOGGU! YOGOURT

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      450 g SELECTED VARIETIES

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    • 1/4 cup
      (60 mL)
      table (10%) cream
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    • 2 Tbsp.
      (30 mL)
      smooth mango chutney (or to taste)
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    • 2 Tbsp.
      (30 mL)
      finely chopped green onion
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    • 1 tsp.
      (5 mL)
      curry powder (or to taste)
    Imprimer ma sélection

    Preparation

    In a medium-sized bowl, combine dressing ingredients and stir until well mixed. Set aside 2 Tbsp. (30 mL) of curried yogurt dressing and set remainder aside.

    Brush chicken with the 2 Tbsp. (30 mL) curried yogurt dressing and place on preheated barbecue grill. Cook over medium heat with lid closed for 10 minutes or until chicken is no longer pink in centre, turning once halfway through. Remove from heat and slice thinly.

    In a large salad bowl, combine chicken, salad greens, cheese, tomatoes, cucumber and carrots. Pour remaining curried yogurt dressing over salad and toss well to coat. Add salt and pepper to taste.

    Source : Féd. producteurs de lait du Québec

    Legal Notice

    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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