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Montreal-Spiced Chicken and Mango Salad

Montreal-Spiced Chicken and Mango Salad

with Candied Walnuts and Balsamic Dressing

20-MIN MEAL
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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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

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

(ContainsSulphites/Sulfite)

2 tbsp

Brown Sugar

28 g

Walnuts, chopped

(ContainsTree Nut/Noix)

Not included in your delivery

3 tbsp

Oil*

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
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Parchment Paper
Measuring Spoons
Baking Sheet
Paper Towel
Aluminum Foil
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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