Carb Smart Chicken Breasts, Brie and Apple Salad
with Honey-Blueberry Dressing
Creamy brie, sweet apples and savoury croutons — all of your favourite salad toppings in one meal! A drizzle of honey-blueberry vinaigrette will send this salad over the edge.
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
125 g
Brie Cheese
(Contains Milk)
113 g
Spring Mix
1 unit
Blueberry Jam
1 unit
Honey
1 unit
Gala Apple
1 unit
Mini Cucumber
28 g
Croutons
(Contains Milk, Wheat May contain Soy, Sesame)
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
28 g
Walnuts, chopped
(Contains Walnuts)
2 unit
Chicken Breasts
Not included in your delivery
0.06 tsp
Pepper*
0.06 tsp
Salt*
1.5 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- Cut cucumber into 1/4-inch rounds.
- Cut brie into 1/4-inch pieces.
- Core, then cut apple into 1/4-inch wedges.
- Add honey, blueberry jam, vinegar and 1 1/2 tbsp (3 tbsp) oil to a large bowl.
- Season with salt and pepper, then whisk to combine. Set aside.
- Pat Chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.**Set aside.
- Re-heat the large non-stick pan over medium-high heat.
- When hot, add walnuts to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on walnuts so they don't burn!)
- Transfer to a plate.
- Add cucumber, apples, spring mix and croutons to the large bowl with dressing.
- Toss to combine.
- Slice chicken.
- Divide salad between bowls.
- Top with brie, chicken and walnuts.
If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.**
Thinly slice chicken. Top salad with chicken.