Grilled chicken with spring onion salad
1
- Total Time45 min
- Makes4 servings
Photo, Erik Putz.
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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