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Chicken Thigh Clementine Salad
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Chicken Thigh Clementine Salad

Chicken Thigh Clementine Salad

with Goat Cheese and Walnuts

A bowl of sunshine to brighten up your day. Seasoned chicken, creamy goat cheese and sweet juicy clementines! Grab a fork and dig in!

Tags:
Quick
Allergens:
Tree nuts
Milk
Sulphites
Mustard

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

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

4 unit

Chicken Thighs

113 g

Spring Mix

2 unit

Clementine

28 g

Walnuts, chopped

(Contains Tree nuts)

28 g

Goat Cheese

(Contains Milk)

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

113 g

Red Onion

7 g

Thyme

1 tbsp

Chicken Salt

1 tbsp

Blueberry Jam

(Contains Mustard, Sulphites)

Not included in your delivery

3.33 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories860 kcal
Fat42 g
Saturated Fat11 g
Carbohydrate62 g
Sugar11 g
Dietary Fiber5 g
Protein56 g
Cholesterol115 mg
Sodium1100 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Paper Towel
Measuring Spoons
Large Non-Stick Pan
Small Bowl
Baking Sheet
Large Bowl
Whisk

Instructions

Prep
1

Before starting, preheat the oven to 425°F. Wash and dry all produce. Peel, then quarter onion. Separate onion into petals. Strip 1 tbsp thyme leaves (dbl for 4 ppl) from stems. Peel, then segment clementine. Pat chicken dry with paper towels. Season with chicken salt, pepper and thyme.

Toast walnuts
2

Heat a large non-stick pan over medium heat. When hot, add walnuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer walnuts to a small bowl and set aside.

Cook chicken and onions
3

Heat the same pan over medium. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 1-2 min per side. Transfer chicken to an unlined baking sheet. Arrange onion petals around chicken. Drizzle 1 tsp oil (dbl for 4 ppl) over onions. Bake in the middle of the oven until chicken is cooked through, 10-12 min.**

Make dressing
4

While chicken and onions bake, add vinegar, blueberry jam and 2 tbsp oil (dbl for 4 ppl) to a large bowl. Whisk to combine. Season with salt and pepper, then whisk to combine.

Finish and serve
5

Slice chicken. Add spring mix and onion petals to the bowl with dressing. Toss to coat. Divide salad between plates. Top with chicken, clementines and walnuts. Crumble goat cheese over top.

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