Smart Cranberry-Dressed Double Chicken 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 cranberry 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.
Ingredients
620 g
Chicken Breast Tenders
113 g
Spring Mix
1 unit(s)
Gala Apple
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
1 tbsp
Whole Grain Mustard
(Contains Mustard)
2 tbsp
Cranberry Spread
1 tsp
Garlic Salt
28 g
Almonds, sliced
(Contains Almonds)
Not included in your delivery
2.5 tbsp
Oil*
1 tbsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
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 top.
Meanwhile, pat chicken dry with paper towels. Season with garlic salt and pepper.When almond pralines are done, reheat the same pan over medium.When hot, add 1/2 tbsp oil, then chicken. Cook until golden-brown and cooked through, 3-4 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, cranberry spread, 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 cranberry vinaigrette over top, then toss to coat.
Cut chicken into 1-inch pieces.Divide salad between plates. Top with apples, then chicken. Drizzle remaining cranberry vinaigrette over top. Sprinkle with almond pralines.
