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Chicken and Nectarine Summer Salad

Chicken and Nectarine Summer Salad

with Pepitas and Basil

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This salad is the perfect midsummer night meal best eaten under the evening sky as you inhale the aromas and fruits of summer.

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Tags:QuickEasy Clean-upCarb Smart (50g or less)
Allergens:Sulphites/SulfiteMustard/Moutarde

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

½ tbsp

Lemon-Pepper Seasoning

(ContainsSulphites/Sulfite)

113 g

Arugula and Spinach Mix

1 unit

Nectarine

7 g

Basil

1 tbsp

Apricot Spread

1 unit

Lemon

28 g

Pepitas

28 g

Red Onion

1.5 tsp

Dijon Mustard

(ContainsMustard/Moutarde)

Not included in your delivery

2.5 tbsp

Oil*

½ tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories530 kcal
Fat29 g
Saturated Fat4.5 g
Carbohydrate25 g
Sugar12 g
Dietary Fiber7 g
Protein46 g
Cholesterol125 mg
Sodium1050 mg
Utensils
Utensilsarrow down iconarrow down icon
Zester
Large Non-Stick Pan
Paper Towel
Measuring Spoons
Baking Sheet
Parchment Paper
Whisk
Small Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Before starting, preheat the oven to 425°F. Wash and dry all produce.

Cut four sections off nectarine, avoiding the pit. Cut each section into 1/4-inch slices. Peel, then cut a quarter of the onion into 1/4-inch slices (use half the onion for 4 ppl). Roughly tear basil. Zest, then juice half the lemon (whole lemon for 4 ppl).

2

Heat a large non-stick pan over medium heat. While the pan heats, pat chicken dry with paper towels. Season with salt and half the Lemon-Pepper Seasoning (use all for 4 ppl). When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken to the pan. Sear, until golden-brown, 2-3 min per side.

3

Transfer chicken to a parchment-lined baking sheet. Bake in the middle of the oven, until cooked through, 10-12 min.**

4

While chicken bakes, whisk together lemon zest, Dijon, half the apricot spread (use all for 4 ppl), 1 tsp water, 2 tbsp oil and 1 tbsp lemon juice (dbl all for 4 ppl) in a small bowl. Season with salt.

5

Add arugula and spinach mix, onions and nectarines to a large bowl. Drizzle half the vinaigrette over top, then toss to combine.

6

Slice chicken. Divide salad between plates. Place chicken on top. Drizzle remaining vinaigrette over chicken. Sprinkle with pepitas and basil.