Mustard Green, Roasted Chicken and Citrus Salad

Mustard Green, Roasted Chicken and Citrus Salad

  • PREP TIME: 30 min
  • COOK TIME: 20 min
  • Serves: 4

Mustard Green, Roasted Chicken and Citrus Salad

  • PREP TIME: 30 min
  • COOK TIME: 20 min
  • Serves: 4

PAIR WITH

Availability varies by market

Coors Banquet

or other BRIGHT & BALANCED beers

The super clean and malty flavour of Coors Banquet is a perfect pair for this light, slightly bitter salad.

LEARN MORE IN BEER 101

Recipe

Ingredients

  • 2 bunches mustard greens
  • ½ cup (120g) freshly grated Parmesan cheese
  • ⅓ cup (80ml) extra-virgin olive oil
  • ¼ cup (40ml) lemon juice
  • 3 large cloves garlic, minced
  • 1 tbsp. (5ml) reduced-sodium soy sauce
  • 1 orange segments
  • ½ tsp. (2.5g)  freshly ground pepper
  • ¼ tsp. (2g)  salt
  • 2 chicken breasts (grilled for approx. 15 – 20 min)

Directions

  • Strip leaves from the stems (discard stems).
  • Wash and dry the leaves. Tear the leaves into small pieces and place in a large bowl.
  • Add Parmesan, oil, lemon juice, garlic, soy sauce, pepper and salt.
  • With clean hands, firmly massage and crush the greens to work in the flavouring.
  • Stop when the volume of greens is reduced by about half. The greens should look a little darker and somewhat shiny. Taste and adjust seasoning with more Parmesan, lemon juice, garlic, soy sauce and/or pepper and top salad with sliced grilled chicken and orange segments

Coors Banquet
Availability varies by market
  • STYLE:Lager
  • ABV:5.0%
  • TASTE:Well-balanced malty and fruity notes, low bitterness.

PAIR WITH

Coors Banquet

or other BRIGHT & BALANCED beers

The super clean and malty flavour of Coors Banquet is a perfect pair for this light, slightly bitter salad.

LEARN MORE IN BEER 101

Recipe

Ingredients

  • 2 bunches mustard greens
  • ½ cup (120g) freshly grated Parmesan cheese
  • ⅓ cup (80ml) extra-virgin olive oil
  • ¼ cup (40ml) lemon juice
  • 3 large cloves garlic, minced
  • 1 tbsp. (5ml) reduced-sodium soy sauce
  • 1 orange segments
  • ½ tsp. (2.5g)  freshly ground pepper
  • ¼ tsp. (2g)  salt
  • 2 chicken breasts (grilled for approx. 15 – 20 min)

Directions

  • Strip leaves from the stems (discard stems).
  • Wash and dry the leaves. Tear the leaves into small pieces and place in a large bowl.
  • Add Parmesan, oil, lemon juice, garlic, soy sauce, pepper and salt.
  • With clean hands, firmly massage and crush the greens to work in the flavouring.
  • Stop when the volume of greens is reduced by about half. The greens should look a little darker and somewhat shiny. Taste and adjust seasoning with more Parmesan, lemon juice, garlic, soy sauce and/or pepper and top salad with sliced grilled chicken and orange segments