Montreal-Spiced Chicken and Mango Salad
with Candied Walnuts and Balsamic Dressing
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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Chicken Breast Tenders
56 g
Arugula and Spinach Mix
1 unit
Mango, chopped
132 g
Mini Cucumber
½ tbsp
Montreal Spice Blend
1 tbsp
Balsamic Glaze
(Contains Sulphites)
2 tbsp
Brown Sugar
28 g
Walnuts, chopped
(Contains Tree nuts)
Not included in your delivery
3 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
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.
