with Apples, Cucumber and Feta
Ingredients: Chicken breast • Granny Smith apple • Arugula and spinach mix (arugula, spinach) • Cucumber • Honey • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Salad topping mix (cranberries, sunflower oil, cane sugar, roasted sunflower seeds, roasted salted soy nuts, pepitas seeds, soybean oil and/or canola) (soy) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites).
Allergens
Utensils
Tags
Chicken Breasts
2 unit(s)
Granny Smith Apple
1 unit(s)
Arugula and Spinach Mix
113 g
Dijon Mustard
0.5 tbsp
White Wine Vinegar
1 tbsp
Mini Cucumber
1 unit(s)
Feta Cheese, crumbled
0.25 cup
Honey
2 unit(s)
Zesty Garlic Blend
7 g
Salad Topping Mix
28 g
Oil
1.33 tbsp
Salt
0.13 tsp
Pepper
0.13 tsp
- Before starting, lightly oil the grill. While you prep, preheat the grill to medium (approx. 450°F).
- Wash and dry all produce.
- Core, then cut apple into 1/4-inch slices.
- Cut cucumber into 1/2-inch rounds.
- To a large bowl, add Dijon, honey, vinegar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then stir to combine.
- Pat chicken dry with paper towels. Cut into 1-inch-wide strips. Season with salt, pepper and Zesty Garlic Blend. Drizzle 1 tsp (2 tsp) oil over top. Flip to coat.
- Add chicken to the grill. Grill for 4-6 min per side, until chicken is cooked through.**
- Transfer to a plate.
- To the large bowl with dressing, add arugula and spinach mix, apples and cucumber. Season with salt and pepper, then toss to combine.
- Divide salad between bowls.
- Top with grilled chicken.
- Sprinkle feta and salad topping mix over top.
If you've opted to get chicken breasts, cut into 1-inch-wide strips, then prep and cook in the same way the recipe instructs you to prep and cook chicken breast tenders.
510
kcal
Calories
21
g
Fat
4.5
g
Saturated Fat
37
g
Carbohydrate
27
g
Sugar
5
g
Dietary Fiber
45
g
Protein
135
mg
Cholesterol
700
mg
Sodium
0.1
g
Trans Fat
1100
mg
Potassium
175
mg
Calcium
3
mg
Iron
with Herby Couscous and Roasted Pepper Hummus
