with Feta and Walnuts
We've taken all your cheese board favourites and come up with a magnificent carb-smart salad! This meal has sweetness, crunch, saltiness and decadence all wrapped into one! Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Ingredients: Chicken tenders • Gala apple • Arugula and spinach mix (arugula, spinach) • Grade A egg • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Grapes • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Walnuts • Croutons (wheat flour, vegetable oil, sugars (sugar, lactose), rice flour, salt, yeast, garlic powder, herbs, yeast extract, natural flavor (contains milk), silica, tricalcium phosphate) (milk, wheat) • Pepitas • Balsamic vinegar (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) (sulphites) • Honey • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard).
Allergens
Utensils
Tags
Bacon Strips
100 g
Egg
2 unit(s)
Arugula and Spinach Mix
113 g
Gala Apple
1 unit(s)
Red Grapes
85 g
Feta Cheese, crumbled
0.25 cup
Walnuts, chopped
28 g
Croutons
28 g
Pepitas
28 g
Balsamic Vinegar
1 tbsp
Honey
0.5 unit(s)
Whole Grain Mustard
0.5 tbsp
Chicken Breast Tenders
310 g
Oil
1 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Once water is boiling, reduce heat to medium-high. Using a spoon, lower eggs into the boiling water. Cook for 7 min for a runny yolk or 9 min for a set yolk.**
- Drain and rinse egg under cold water for 30 sec, until cool enough to peel. Peel, then quarter eggs lengthwise. Season with salt and pepper.
- Meanwhile, heat a large non-stick pan over medium heat.
- When hot, add walnuts and pepitas to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Season with salt and pepper.
- Transfer to a plate.
- Add bacon to the same pan over medium heat. Cook, flipping occasionally, until crispy, 5-7 min.**
- Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside.
- Pat chicken tenders dry with paper towels. Season with salt and pepper.
- Heat the same pan with bacon fat over medium-high. When hot, add chicken breast tenders. Sear until tenders are golden-brown and cooked through, 3-4 min per side.**
- Meanwhile, halve grapes.
- Core, then cut apple into 1/4-inch pieces.
- Add vinegar, half the honey, half the mustard and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. (TIP: We love to use olive oil in this recipe.)
- Crumble or cut bacon into bite-sized pieces. (TIP: Use kitchen shears to cut bacon with ease!)
- Add arugula-spinach mix, apples and grapes to the bowl with dressing (from step 5), then toss to coat.
- Divide salad between plates. Top with bacon, chicken, feta, croutons, walnuts, pepitas and egg wedges.
If you've opted to add chicken breast tenders, pat dry with paper towels. Season with salt and pepper. Heat the same pan with the bacon fat over medium-high heat. When hot, add chicken breast tenders. Sear until tenders are golden-brown and cooked through, 3-4 min per side.**
950
kcal
Calories
61
g
Fat
14
g
Saturated Fat
37
g
Carbohydrate
21
g
Sugar
5
g
Dietary Fiber
62
g
Protein
360
mg
Cholesterol
1000
mg
Sodium
0.1
g
Trans Fat
1300
mg
Potassium
250
mg
Calcium
5.5
mg
Iron
with Apples and Dijon Dressing