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Montreal Spiced Chicken and Nectarine Salad

Montreal Spiced Chicken and Nectarine Salad

with Candied Walnuts and Balsamic Glaze

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. 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
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

Nectarine

132 g

Mini Cucumber

1 tbsp

Montreal Spice Blend

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
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
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 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.

2

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.

3

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.**

4

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.

5

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