Cranberry Glazed Chicken Sandwiches
with Cheddar Cheese and Fresh Salad
Giving you that holiday cranberry -turkey vibe all year round! Chicken breast tenders are seared and glazed in a sweet and sticky cranberry glaze. Stacked with punchy pickled shallots and sharp melty cheese, you won't need to wait for that once a year opportunity to have this classic flavor combo!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
310 g
Chicken Breast Tenders
2 unit(s)
Sandwich Bun
(Contains Barley, Wheat)
113 g
Spring Mix
56 g
Carrot, julienned
1 unit(s)
Shallot
½ cup
White Cheddar Cheese, shredded
(Contains Milk)
2 tbsp
Cranberry Spread
(May contain Soy, Sulphites, Wheat, Crustaceans, Mustard, Milk, Egg, Fish, Sesame)
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
2 tbsp
Red Wine Vinegar
(Contains Sulphites)
½ tbsp
Dijon Mustard
(Contains Mustard May contain Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)
28 g
Walnuts, chopped
(Contains Walnuts)
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)
Not included in your delivery
2 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- Peel, then cut shallot into 1/8-inch slices.
- Add shallots, vinegar, 2 tbsp water and 2 tsp sugar (dbl both for 4 ppl) to a small pot. Season with salt. Bring to a simmer over medium-high heat.
- Once simmering, cook, stirring often, until sugar [or salt if you used honey/maple in place of sugar] dissolves, 1-2 min.
- Remove from heat. Transfer shallots, including pickling liquid, to a medium bowl. Place in the fridge to cool.
- Add remaining vinegar, Dijon mustard, 1/4 tsp sugar and 1 tbsp oil to a large bowl. Season with salt and pepper, then stir to combine.
- Add mayo and half the cranberry to a small bowl. Season with salt and pepper, then stir to combine.
- Heat a large non-stick pan over medium-high heat.
- While pan heats, pat turkey dry with paper towels. Season with half the garlic salt and pepper.
- When hot, add 1 tbsp oil to the pan, then turkey. Cook until golden-brown, 2-3 min.
- Flip turkey, then spoon over remaining cranberry spread. Cover with a lid, then continue to cook until turkey is cooked through, 2-3 min**.
- Halve ciabatta.
- Arrange on an unlined baking sheet, cut-side up. Sprinkle cheese over bottom buns.
- Toast bread in the middle of the oven until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)
- Add walnuts and spinach to bowl with dressing. Toss to coat.
- Spread cranberry mayo over top buns. Stack turkey and pickled shallots on bottom buns. Close with top buns.
- Divide sandwiches and salads between plates.
