Chicken Salad with Homemade Curried Aioli
made with a blender- Mustard
- Sulphites
- Gluten
- Wheat
- May contain traces of allergens
- Sesame
- Sulphites
- Tree nuts
- Peanuts
- Egg
- Milk
- Soy
- Mustard
- Crustaceans
- Fish
- Triticale
Ingredients: Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Chicken breasts • Gala apple • Arugula and spinach mix • Celery • Dried cranberries (cranberries, sugar, sunflower oil) • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Indian spice blend (mustard) (coriander, turmeric, cumin, salt, spices, onion powder, garlic powder, mustard ground, black pepper, chili powder, chili flakes, canola oil, silicon dioxide) • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
2 unit(s)
Chicken Breasts
½ unit(s)
Chickpeas
(Contains: Gluten, Wheat, May contain traces of allergens)
1 unit(s)
Gala Apple
3 unit(s)
Celery
56 g
Arugula and Spinach Mix
28 g
Dried Cranberries
(Contains: Sesame, Sulphites, Tree nuts, Peanuts, Egg, Milk, Gluten, Soy, Mustard, May contain traces of allergens)
1 tbsp
Whole Grain Mustard
(Contains: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish, May contain traces of allergens, Mustard)
1 tbsp
White Wine Vinegar
(Contains: May contain traces of allergens, Sulphites, Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
4.5 g
Indian Spice Mix
(Contains: May contain traces of allergens, Mustard, Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
4 g
Garlic Salt
(Contains: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts, May contain traces of allergens)
Not included in your delivery
1 tsp
Sugar*
10 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- Pat chicken dry with paper towels.
- To a foil-lined baking baking sheet, add chicken. Season with salt and pepper, then drizzle with 1 tbsp (2 tbsp) oil. Toss to coat.
- Broil in the middle of the oven for 10-14 min, flipping halfway through, until golden and cooked through.**
- Meanwhile, drain chickpeas, reserving 1/4 cup (1/2 cup) chickpea liquid.
- To a tall jar or container, add chickpea liquid, mustard, half the vinegar, half the Indian Spice Mix (use all for 4 servings) and 1/8 tsp (1/4 tsp) sugar. Season with pepper and half the garlic salt.
- Using a hand blender, pulse for a few seconds, until mixture is combined. (NOTE: If you don't have a hand blender, put all aioli ingredients into a standard blender.)
- Slowly drizzle in 1/2 cup (1 cup) oil while blending continously for 1-2 min, until mixture thickens and is emulsified. Taste and adjust seasoning as needed.
- Peel, core, then cut apple into 1/4-inch pieces.
- Thinly slice celery.
- In a large bowl, whisk together remaining vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with pepper and remaining garlic salt.
- Add half the chickpeas (use all for 4 servings), arugula and spinach mix, half the celery, half the apples and half the cranberries, then toss to coat.
- When chicken is done, transfer to another large bowl.
- Use 2 forks to shred chicken. Add aioli, remaining cranberries, remaining apples and remaining celery, then toss to coat. Season with salt and pepper.
- Divide salad between bowls. Top with chicken mixture.
