Grilled chicken with spring onion salad

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TOTAL TIME

45 min

Serves

4

Grilled chicken with spring onion salad

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