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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Arugula and Spinach Mix
Montreal Spice Blend
Walnuts, chopped(ContainsTree Nut/Noix)
Salt and Pepper*
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.