Montreal-Spiced Chicken and Nectarine Salad
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Montreal-Spiced Chicken and Nectarine Salad

Montreal-Spiced Chicken and Nectarine 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 juicy nectarines. This satisfying salad is bound to become part of your summer repertoire.

Quick Prep
Tree nuts

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time


serving amount

340 g

Chicken Breast Tenders

56 g

Arugula and Spinach Mix

1 unit


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


¼ tsp

Salt and Pepper*


Nutrition Values

Calories590 kcal
Fat34 g
Saturated Fat5 g
Carbohydrate29 g
Sugar21 g
Dietary Fiber4 g
Protein42 g
Cholesterol125 mg
Sodium530 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Non-Stick Pan
Parchment Paper
Measuring Spoons
Baking Sheet
Paper Towel
Aluminum Foil
Large Bowl


Toast walnuts

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.

Candy walnuts

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.

Broil chicken

Pat the 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.**

Make salad

While chicken broils, cut cucumbers into 1/2-inch rounds. Cut four sections off nectarine, avoiding the pit. Cut each section 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, nectarines and cucumbers. Season with salt and pepper, then toss to combine.

Finish and serve

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

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