Balsamic Chicken and Warm Mushroom Salad
with Toasted Croutons and Goat Cheese- Sulphites
- Milk
- Almonds
- Wheat
- Barley
- Milk
- Mustard
- Egg
- Sesame
- Wheat
- Gluten
- Crustaceans
- Soy
- Fish
- May contain traces of allergens
- Sulphites
- Tree nuts
- Triticale
- Peanuts
- Walnuts
- Oats
- Rye
A sweet balsamic glaze, creamy goat cheese and crunchy almonds add lots of pizzazz to everyday pork chops. The toasty ciabatta croutons kick it into high gear and take this warm salad into comfort food territory.
Ingredients
2 unit(s)
Chicken Breasts
113 g
Mushrooms
2 tbsp
Balsamic Glaze
(Contains: Sulphites May be present: Milk, Mustard, Egg, Sesame, Wheat, Gluten, Crustaceans, Soy, Fish)
4 g
Garlic Salt
(May be present: Milk, Mustard, Sesame, Wheat, Soy, Sulphites, Tree nuts, Triticale, Peanuts)
113 g
Baby Spinach
¼ cup
Goat Cheese, crumbled
(Contains: Milk)
28 g
Almonds, sliced
(Contains: Almonds May be present: Milk, Mustard, Egg, Sesame, Gluten, Soy, Sulphites, Peanuts)
1 unit(s)
Ciabatta Roll
(Contains: Wheat, Barley May be present: Sesame, Soy, Triticale, Walnuts, Oats, Rye)
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Thinly slice mushrooms.
- Cut or tear ciabatta into 1/2-inch pieces.
- To an unlined baking sheet, add ciabatta. Drizzle with 1 tbsp (2 tbsp) oil, then season with salt and pepper. Toss to coat.
- Toast in the middle of the oven for 5-6 min, stirring halfway through, until lightly golden.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add almonds to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Pat pork dry with paper towels.
- Season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
- Add 1/2 tbsp (1 tbsp) oil to the same pan (used in step 2), then pork. Pan-fry until golden, 2-3 min per side, then transfer pork to an unlined baking sheet.
- Roast in the bottom of the oven for 8-12 min, until cooked through.**
- Meanwhile, add 1/2 tbsp (1 tbsp) oil to the pan, then mushrooms. Cook for 5-6 min, stirring occasionally, until softened.
- Season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
- Remove pan from heat.
- To a large bowl, add 1 tbsp (2 tbsp) oil and half the balsamic glaze.
- Season with salt and pepper, then whisk to combine.
- Add spinach, mushrooms, half the croutons and half the almonds, then toss to combine.
- Thinly slice pork.
- Divide salad and pork between plates.
- Top salad with remaining croutons and remaining almonds.
- Crumble over goat cheese.
- Drizzle over remaining balsamic glaze.
