Cal Smart Rainbow Chicken Salad
with Blueberry Dressing
"Taste the colours of the rainbow in this sunny chicken bowl! We've hit all the marks with green spinach, bright orange carrots and clementines, red tomatoes, a blueberry dressing and yellow potatoes!
Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount"
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Chicken Breast Tenders
113 g
Baby Spinach
170 g
Beefsteak Tomato
1 tbsp
Blueberry Jam
(Contains Mustard, Sulphites)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
170 g
Carrot
300 g
Yellow Potato
1 tbsp
Montreal Spice Blend
¼ cup
Feta Cheese, crumbled
(Contains Milk)
2 unit
Clementine
Not included in your delivery
2.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425°F,. Wash and dry all produce. Peel, then cut carrot into 1/2-inch-thick rounds. Cut potatoes into 1/2-inch pieces. Add potatoes, carrots and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min.
While veggies roast, peel, then segment clementines. Cut tomato into 1/4-inch pieces. Pat chicken dry with paper towels, then season with Montreal Steak Spice.
Add blueberry jam, 1/2 tbsp vinegar and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken tenders. Sear until tenders are golden-brown and cooked through, 3-4 min per side.**
Allow roasted veggies to cool slightly, 3-4 min. When cooled, add veggies, baby spinach, clementines and tomatoes to the large bowl with dressing. Toss to combine. Divide salad between plates. Top with chicken, then sprinkle feta over top.
