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Dukkah Chicken and Orange Salad

Dukkah Chicken and Orange Salad

with Crispy Chickpeas

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Roasted herbaceous chicken breasts are draped over spinach, arugula and orange slices then treated with a drizzle of zesty shallot vinaigrette. To top it all off, you get a healthy dose of crispy baked chickpeas!

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

Tags:QuickCarb Smart (50g or less)
Allergens:Sulphites/SulfiteTree Nut/NoixSesame/Sésame

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

113 g

Arugula and Spinach Mix

1 unit

Navel Orange

50 g

Shallot

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

398 mL

Chickpeas

2 tbsp

Dukkah Spice

(ContainsTree Nut/Noix, Sesame/Sésame)

Not included in your delivery

1 tsp

Salt*

4.5 tbsp

Oil*

¼ tsp

Sugar*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3054 kJ
Calories730 kcal
Fat39 g
Saturated Fat5 g
Carbohydrate45 g
Sugar9 g
Dietary Fiber12 g
Protein51 g
Cholesterol125 mg
Sodium1650 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Colander
Large Bowl
Zester
Large Non-Stick Pan
Paper Towel
Parchment Paper
Small Bowl
Measuring Spoons
Whisk
Instructionsarrow up iconarrow up icon
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1

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

Drain and rinse chickpeas, then transfer to a baking sheet. Thoroughly pat chickpeas dry with paper towels. Add 2 tbsp oil (dbl for 4 ppl, then season with salt and pepper. Toss to coat. Spread into an even layer, then roast in the top of the oven, stirring halfway through, until crispy, 22-25 min.

2

While chickpeas roast, zest orange. Cut a piece off the top and bottom ends of the orange. Place the flat end of the orange on board, then cut the peel away from the flesh from top to bottom, turning the orange as you go. Place orange on its side and slice into 1/4-inch rounds. Pour the juice from the board into a large bowl. (Repeat with the other orange for 4 ppl.) Peel, then finely chop shallot.

3

Pat chicken dry with paper towels, then season with salt and pepper. Heat a large non-stick pan over medium heat. While pan heats, rub chicken with 1/2 tbsp oil (dbl for 4 ppl). Reserve 2 tsp Dukkah Spice (db for 4 ppl) in a small bowl, then sprinkle remaining Dukkah Spice on both sides of the chicken. When hot, add chicken. Sear until chicken is golden, 2-3 min per side, then transfer to a parchment-lined baking sheet. Bake in the middle of the oven, until chicken is cooked through, 10-12 min.**

4

When chickpeas are crispy, remove from the oven and sprinkle with remaining Dukkah Spice, then toss to combine. Return to oven and roast until spice is fragrant, 2-3 min. Remove chickpeas from the oven and season with more salt and pepper, if desired.

5

Add shallots, vinegar, orange zest, 1/4 tsp sugar, 2 tbsp oil (dbl both for 4 ppl) to the bowl with orange juice. Season with salt, then whisk together until combined. (TIP: Squeeze the juice from a piece of an orange slice if you don't have enough vinaigrette.)

6

Add spinach and arugula mix and orange slices to the bowl with vinaigrette, then toss to combine. Thinly slice chicken into 1/2-inch pieces. Divide salad between plates. Top with sliced chicken and scatter chickpeas over top.