Montreal-Spiced Chicken and Mango Salad

Montreal-Spiced Chicken and Mango Salad

with Candied Walnuts and Balsamic Dressing

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A quick flash in a hot pan transforms walnuts and brown sugar into a deliciously sweet and crunchy salad topper – to finish off a salad with perfectly seared chicken and tropical, juicy mango. This satisfying salad is bound to become part of your weeknight repertoire.

Tags:QuickQuick Prep
Allergens:Sulphites/SulfiteTree Nut/Noix

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

Preparation Time20 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Tenders

56 g

Arugula and Spinach Mix

1 unit

Mango, chopped

132 g

Mini Cucumber

½ tbsp

Montreal Steak Spice

1 tbsp

Balsamic Glaze


2 tbsp

Brown Sugar

28 g

Walnuts, chopped

(ContainsTree Nut/Noix)

Not included in your delivery

3 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories640 kcal
Fat35 g
Saturated Fat5 g
Carbohydrate43 g
Sugar34 g
Dietary Fiber4 g
Protein43 g
Cholesterol125 mg
Sodium390 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Parchment Paper
Measuring Spoons
Baking Sheet
Paper Towel
Aluminum Foil
Large Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat your broiler to high. Wash and dry all produce. Arrange a piece of parchment paper on a clean surface. Heat a large non-stick pan over medium heat. 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 to a plate, then season with salt.


Add brown sugar and 1 tbsp water (dbl for 4 ppl) to the same pan. Season with salt. Stir until sugar melts, 1 min. Return toasted walnuts to pan. Cook, stirring often, until mixture turns into a caramel-like, thick glaze that coats the nuts, 1-2 min. Remove pan from heat. Carefully transfer hot candied walnuts to the prepared parchment paper. Spread into an even layer. (NOTE: Don't touch walnuts – they will be VERY hot.) Set aside to cool.


Pat chicken dry with paper towels. Toss with 1 tbsp oil (dbl for 4 ppl) and half the Montreal Steak Spice (use all for 4 ppl) on a foil-lined baking sheet. Broil in the middle of the oven, until cooked through, 8-10 min.


While chicken broils, cut cucumbers into 1/2-inch rounds. Peel, then, cut mango into 1/2-inch slices. Whisk together half the balsamic glaze (all for 4 ppl) and 2 tbsp oil (dbl for 4 ppl) in a large bowl. Add arugula and spinach mix, mangoes and cucumbers. Season with salt and pepper, then toss to combine.


Divide salad between plates. Top with Montreal-spiced chicken. Sprinkle candied walnuts over top.