Smart Blueberry-Dressed Chicken Breasts Salad
with Almond Pralines
A summery salad that is this simple and tasty is good any time of the year! Mixed greens are tossed in a stellar blueberry vinaigrette, while roasted chicken brings a filling protein hit. And who can say no to sweet and crunchy almond pralines to top things off?!
Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Whole Grain Mustard
Not included in your delivery
Before starting, wash and dry all produce. Heat a large non-stick pan over medium-low heat.When hot, add almonds, 1 tbsp (2 tbsp) sugar and 1/2 tbsp (1 tbsp) water to the dry pan. Toast, stirring often, until almonds are golden-brown and coated in caramel glaze, 3-4 min.Carefully arrange almond pralines on a plate in a single layer. (NOTE: Be careful, sugar will be hot! Do not touch pralines until cool.)Sprinkle a pinch of salt over pralines.
Meanwhile, pat chicken dry with paper towels. Season with garlic salt and pepper.When almond pralines are done, heat the same pan over medium.When hot, add 1/2 tbsp oil, then chicken. Cook until golden-brown and cooked through, 6-7 min per side.** (NOTE: Don't overcrowd the pan! Cook chicken in 2 batches using 1/2 tbsp oil per batch, if needed.)
While chicken cooks, core, then cut apple into 1/2-inch pieces.Add vinegar, blueberry jam, mustard, 1 tsp (2 tsp) water and 2 tbsp (4 tbsp) oil to a small bowl. Season with salt and pepper, to taste, then whisk to combine.When chicken is done, add spring mix to a large bowl. Drizzle half the vinaigrette over top, then toss to coat.
Cut chicken into 1-inch pieces.Divide greens between plates. Top with apples, then chicken. Drizzle remaining vinaigrette over top. Sprinkle with almond pralines.