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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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*
Nutrition Values
Utensils
Instructions
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.
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.
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.**
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.
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.
