Montreal Spiced Chicken and Nectarine Salad

Montreal Spiced Chicken and Nectarine Salad

with Candied Walnuts and Balsamic Glaze

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A quick flash in a hot pan transforms walnuts and brown sugar into a deliciously sweet and crunchy salad topper. They finish off a salad of perfectly seared chicken and juicy nectarines that's bound to become part of your summer repertoire.

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


132 g

Mini Cucumber

1 tbsp

Montreal Spice Blend

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
Energy (kJ)2469 kJ
Calories590 kcal
Fat34 g
Saturated Fat4.5 g
Carbohydrate29 g
Sugar21 g
Dietary Fiber3 g
Protein43 g
Cholesterol125 mg
Sodium500 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 the 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.


Add brown sugar and 1 tbsp water (dbl for 4 ppl) to same pan. Season with salt. Stir together 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 the chicken dry with paper towels. Toss the chicken with 1 tbsp oil (dbl for 4 ppl), then season all over with the Montreal Spice Blend on a foil-lined baking sheet. Broil in the middle of the oven, until cooked through, 8-10 min.**


While chicken broils, cut the cucumbers into 1/2-inch rounds. Cut four sections off the nectarine(s), avoiding the pit. Cut each section into 1/2-inch slices. Whisk together 1 tbsp balsamic glaze and 2 tbsp oil (dbl all for 4 ppl) in a large bowl. Add the arugula-spinach mix, nectarines and cucumbers. Toss to combine and season with salt and pepper.


Divide the salad between plates. Top with the Montreal Spiced chicken. Sprinkle over the candied nuts.