Spring Cobb Salad & Sriracha Maple Chicken

Spring Cobb Salad

Ingredients

FOR DRESSING:

  • 1/2 c.full fat Greek yogurt

  • 3 tbsp.extra-virgin olive oil

  • 2 tbsp.lemon juice

  • 1/2 tsp.lemon zest

  • 1 tbsp.chopped dill

  • 2 garlic cloves, minced

  • 2 tbsp.water

  • Kosher salt 

  • Freshly ground black pepper

FOR SALAD:

  • 2 romaine, cut into bite-sized pieces 

  • 4 hard-boiled eggs, peeled and quartered

  • 2 cup croutons

  • 1 cup thinly sliced radishes

  • 1 ripe avocado, sliced

  • 4 oz. snap peas, trimmed and halved

Instructions

  1. In a medium bowl, whisk together yogurt, oil, lemon juice, lemon zest, dill, and garlic. Add water 1 tablespoon at a time until desired texture is reached. Season to taste with salt and pepper.

  2. Assemble salad: add lettuce to serving plate or bowl. Add rows of eggs, croutons, radishes, avocado, and snap peas. Drizzle with half the dressing and season salad lightly with salt and pepper. Serve with additional dressing on the side.

*In flyer April 2 - 8, 2023
Recipe and photo credit: Delish

 

Sriracha Maple Chicken

Ingredients

  • 3 chicken thighs*

  • 3 tbsp. extra-virgin olive oil*

  • 2 tbsp. maple syrup

  • 1 tbsp. sriracha 

  • 1 tbsp.soy sauce 

  • 1/2 tsp.ground cumin 

  • Juice of 1/2 lime or lemon 

  • 1 yam, cut into 2.5cm cubes*

  • 1 red onion, sliced into half moons 

  • Salt

  • Freshly ground black pepper 

  • Coriander, for serving

Instructions

  1. In a large bowl, whisk together 2 tablespoons oil, maple syrup, sriracha, soy sauce, spices, and lime juice. Add chicken and toss to coat. Cover bowl and marinate for at least 30 minutes and up to 4 hours. 

  2. Preheat oven to 220°C (200ºC fan). Heat a large ovenproof pan over medium-high heat, heat remaining 1 tablespoon oil. Add chicken thighs, skin side-down and cook until skin is crispy, 4 to 6 minutes. Remove chicken to plate. 

  3. Stir in sweet potato and red onion and season with salt and pepper. Let cook until sweet potatoes begin to colour and onion begins to soften, about 5 minutes. Return chicken to pan skin side-up, along with any leftover marinade then transfer skillet oven. 

  4. Bake until chicken is cooked through and sweet potato is tender, about 15 minutes. Garnish with coriander before serving. And serve with lime wedges for squeezing.

*In flyer April 2 - 8, 2023
Recipe and photo credit: Delish

Annah Kassen