made with a blender
A crunchy, tangy chicken salad with dried cranberries, crunchy celery and crisp apples, bound together with a DIY curried aioli. 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).
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Tags
Chicken Breasts
2 unit(s)
Chickpeas
0.5 unit(s)
Gala Apple
1 unit(s)
Celery
3 unit(s)
Arugula and Spinach Mix
56 g
Dried Cranberries
28 g
Whole Grain Mustard
1 tbsp
White Wine Vinegar
1 tbsp
Indian Spice Mix
4.5 g
Garlic Salt
4 g
Sugar
1 tsp
Oil
6 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- 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.
780
kcal
Calories
48
g
Fat
7
g
Saturated Fat
42
g
Carbohydrate
22
g
Sugar
9
g
Dietary Fiber
46
g
Protein
125
mg
Cholesterol
1160
mg
Sodium
0
g
Trans Fat
1150
mg
Potassium
100
mg
Calcium
3
mg
Iron
with Kale, Apple and Edamame Salad
with Mashed Black Beans and Kiwi-Cabbage Slaw