MBS- chicken chard slawlad

This week’s mystery bluebox contained:

big carrots, baby carrots, caulifower (small) , chard, cilantro, cucumber,garlic, grapefruit, lemons, mango (rock hard), onion, pear, rhubarb (big)

chicken with lemon juice and cilantro served on a bed of sauteed swiss chard  with a pear and chard slawlad and honey/mustard/grapefruit vinaigrette

honey, mustard and grapefruit vinaigrette

1 Tbsp Grainy mustard

1 Tbsp runny honey

1/2 cup olive oil

2 Tbsp hazelnut oil (if you got it, otherwise don’t sweat it)

juice of 1 grapefruit

salt to taste

Combine all ingredients in a bowl and whisk to combine. Divide dressing in half and combine half with 2 Tbsp of mayonnaise. 

Half will be used to flavour the swiss chard, the other half (with mayonaise) will dress the slawlad.

pear, chard and rhubarb slaw and sauteed swiss chard

8 small swiss chard leaves

1 pear

1 rib of rhubarb

The swiss chard stems will be finely julienned for the slawlad, while the leaves will be tossed in vinaigrette and sauteed. 

Remove the swiss chard stems and very finely slice them (julienne), set aside in a medium bowl. Stack the leaves, roll into a cigar shape and finely slice the leave (chiffonade). Place leaves in their own bowl and dress them with the half of the vinaigrette that does not contain mayonnaise. 

Slice the pear and the rhubarb into match sticks (julienne), add to the julienned swiss chard stems. Dress this slaw with the dressing that has mayonnaise. 

Set both aside in their own bowls or containers.

sauteed chicken

2 chicken breast with the skin on

salt and pepper

1/4 cup fresh chopped cilantro

juice of 1 lemon

Get a large pan over medium heat. Rub down the chicken breast with some olive oil, season with salt and pepper. Place the chicken breasts skin side down in the hot pan (pan must be hot!). When the skin is crispy, about 6 minutes, flip it over, drop heat to medium low and continue cooking for 6 more minutes. Toss on some chopped cilantro and squeeze on some lemon juice and toss in a little nob of butter cook for 4 more minutes. Take out the chicken and set it aside to rest.

Fire up your pan to full tilt and when it’s hot, toss in the marinated swiss chard leaves. They only take a couple minutes to wilt down nicely and now it’s time to plate. 

On a nice big plate, pile up a nice stack of the slawlad, lay down some of the sauteed swiss chard and top it with the sliced chicken breast.

Serves two quite happily.