Cal Smart Rainbow Chicken Salad
with Blueberry Dressing- Mustard
- Sulphites
- Milk
"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"
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.
