Warm Crispy Organic Chicken and Kale Salad
with Cranberries, Pepitas and Roasted Sweet Potatoes- Mustard
- Milk
- Sulphites
- Egg
- Wheat
- Sesame
- Sulphites
- Tree nuts
- Peanuts
- Egg
- Milk
- Gluten
- Soy
- Mustard
- May contain traces of allergens
- Crustaceans
- Wheat
- Fish
Ingredients: Organic chicken breast • Sweet potato • Kale • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Panko breadcrumbs (wheat) (wheat flour, sugar, yeast, salt) • Dried cranberries (cranberries, sugar, sunflower oil) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Pepitas • 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) • Parsley • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid).
Ingredients
2 unit(s)
Organic Chicken Breast
56 g
Kale, chopped
28 g
Dried Cranberries
(May be present: Sesame, Sulphites, Tree nuts, Peanuts, Egg, Milk, Gluten, Soy, Mustard)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May be present: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
½ cup
Feta Cheese, crumbled
(Contains: Milk)
½ tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
3.5 g
Parsley
2 tbsp
Mayonnaise
(Contains: Mustard, Egg May be present: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)
7 g
Zesty Garlic Blend
(Contains: Sulphites May be present: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)
2 unit(s)
Sweet Potato
28 g
Pepitas
(May be present: Tree nuts, Egg, Peanuts, Sesame, Gluten, Mustard, Milk, Soy, Sulphites)
⅓ cup
Panko Breadcrumbs
(Contains: Wheat May be present: Wheat, Gluten)
Not included in your delivery
2 tbsp
Oil*
1 tsp
Sugar*
⅓ tsp
Salt*
⅓ tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Cut sweet potatoes into 1/2-inch pieces. To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 16-18 min, stirring halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)
- Meanwhile, pat chicken dry with paper towels. Season all over with Zesty Garlic Blend, salt and pepper.
- To a shallow dish, add panko. Coat chicken all over with half the mayo. Working with one chicken breast at a time, press both sides into panko to coat completely.
- Heat a large non-stick pan over medium-high. Add 1 tbsp (2 tbsp) olive oil. When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches, if needed.)
- Cook 1-2 min per side, until golden.
- Transfer chicken to a parchment-lined baking sheet. Roast in the middle of the oven for 10-12 min, until cooked through.**
- Meanwhile, finely chop half the parsley (use all for 4 servings).
- Cut kale into bite-sized pieces, discarding any large ribs.
- To a large bowl, add remaining mayo, half the vinegar (use all for 4 servings), mustard, parsley, 1/2 tsp (1 tsp) sugar, 1/2 tbsp (1 tbsp) water and 1 tbsp (2 tbsp) olive oil. Season with salt and pepper. Whisk to combine.
- To the bowl, add kale, cranberries, feta, pepitas and roasted sweet potatoes. Season with salt and pepper. Toss to combine.
- Thinly slice chicken.
- Divide chicken and salad between plates.
