and White Cheddar and Candied Walnuts
Ingredients: Chicken breasts • Granny Smith Apple • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • White cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, salt, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, cellulose, natamycin) • Walnuts • Cranberry spread (sugars (sugar, concentrated cranberry juice), water, sweetened dried cranberries (cranberries, sugar, vegetable oil), pectin, citric acid, potassium sorbate) • Red wine vinegar • 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) • Brown sugar • Garlic salt (salt, garlic powder, silicon dioxide).
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Tags
Chicken Breasts
2 unit(s)
Spring Mix
113 g
Granny Smith Apple
1 unit(s)
White Cheddar Cheese, shredded
0.5 cup
Walnuts, chopped
56 g
Cranberry Spread
2 tbsp
Red Wine Vinegar
1 tbsp
Whole Grain Mustard
1 tbsp
Garlic Salt
4 g
Brown Sugar
1 tbsp
Oil
1 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Preheat the oven to 450˚F.
- Wash and dry all produce.
- Heat a large non-stick pan over medium.
- While the pan heats, line a plate with parchment paper.
- Measure 1 tbsp (2 tbsp) water into a small bowl or ramekin. Set aside.
- When the pan is hot, add walnuts. Toast for 3-4 min, stirring often, until light golden. (TIP: Keep your eye on walnuts so they don't burn.)
- To the pan, add brown sugar and measured water. Season with salt. Cook for 30 sec, stirring often, until sugar melts. Remove from heat.
- Transfer candied walnuts to prepared plate. (NOTE: Do not touch walnuts. They will be VERY hot.) Set aside to cool.
- Carefully wipe pan clean.
- Meanwhile, pat chicken dry with paper towels. Season with 1/2 tsp (1 tsp) garlic salt and pepper.
- Reheat the same pan over medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook for 1-2 min per side, until golden.
- Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 8-10 min, until cooked through.**
- Meanwhile, in a large bowl, whisk together cranberry spread, vinegar, mustard and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Set aside.
- Core and halve apple, then slice into 1/4-inch slices.
- To the bowl with dressing, add spring mix, apples and half the cheese. Toss to coat.
- Thinly slice chicken.
- Divide salad between plates. Top with chicken.
- Sprinkle remaining cheese and candied walnuts over top.
If you've opted to get chicken breats, prep in the same way the recipe instructs you to prep turkey breasts, omitting step to halve. Follow the rest of the instructions as written.
690
kcal
Calories
41
g
Fat
11
g
Saturated Fat
32
g
Carbohydrate
21
g
Sugar
5
g
Dietary Fiber
52
g
Protein
155
mg
Cholesterol
1140
mg
Sodium
0.3
g
Trans Fat
950
mg
Potassium
300
mg
Calcium
2.5
mg
Iron
and White Cheddar and Candied Walnuts
and White Cheddar and Candied Walnuts
with White Cheddar and Candied Walnuts
and White Cheddar and Candied Walnuts
