METRO Logo
METRO Logo
Metro Arthur W. & Hwy. 61Your Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, FoodBasics, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.
Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Chicken and green vegetable salad with honey and shallot
2025-11-12
https://www.metro.ca/userfiles/image/recipes/salade-miel-poulet-echalote-12380.jpg
PT15M
PT20M
PT1H35M
Place the chicken in a bowl. Toss with ¼ cup (60 ml) of the dressing. Cover and let marinate for 1 hour or overnight in the refrigerator.Preheat the grill, setting the burners to high. Oil the grate.Grill the broccolini and asparagus until tender and slightly charred. Set aside on a large plate. Let cool.Grill the chicken for 6 to 8 minutes on each side or until cooked through. On a work surface, thinly slice the chicken.In another bowl, combine the lettuce with the remaining dressing. Add the cooled vegetables and mix well.Serve the salad in bowls. Top with the chicken and pistachios. Drizzle with more dressing, to taste.
4-6
Kraft
0
0
0
0
1 1/2 lb (675 g) boneless, skinless chicken thighs
1/2 cup (125 mL) Pure J.L. Kraft Honey & Shallots Dressing & Marinade, plus more for serving
1 bunch broccolini, blanched (see note)
3/4 lb (340 g) asparagus, trimmed and blanched
3 cups (135 g) Leaf of curly lettuce, leaves torn
Note:
1/4 cup (35 g) roasted pistachios, chopped
The broccolini can be replaced with 1 broccoli, stem peeled, quartered lengthwise.
Chicken and green vegetable salad with honey and shallot
4-6
Main course
0:15
Preparation
0:20
COOKING
1:35
TOTAL TIME
Ingredients
-
1 1/2 lb
(675 g)boneless, skinless chicken thighs
-
1/2 cup
(125 mL)Pure J.L. Kraft Honey & Shallots Dressing & Marinade, plus more for serving
-
1 bunch
broccolini, blanched (see note)
-
3/4 lb
(340 g)asparagus, trimmed and blanched
-
3 cups
(135 g)Leaf of curly lettuce, leaves torn
-
Note:
-
1/4 cup
(35 g)roasted pistachios, chopped
-
The broccolini can be replaced with 1 broccoli, stem peeled, quartered lengthwise.
Preparation
Place the chicken in a bowl. Toss with ¼ cup (60 ml) of the dressing. Cover and let marinate for 1 hour or overnight in the refrigerator.
Preheat the grill, setting the burners to high. Oil the grate.
Grill the broccolini and asparagus until tender and slightly charred. Set aside on a large plate. Let cool.
Grill the chicken for 6 to 8 minutes on each side or until cooked through. On a work surface, thinly slice the chicken.
In another bowl, combine the lettuce with the remaining dressing. Add the cooled vegetables and mix well.
Serve the salad in bowls. Top with the chicken and pistachios. Drizzle with more dressing, to taste.
Source :
Kraft
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.
