with Almond Pralines
Ingredients: Chicken breasts • Gala 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) • Blueberry jam (sugar/glucose-fructose, blueberries, water, fruit pectin, citric acid, mono- and diglycerides) • Almonds • Balsamic vinegar (sulphites) (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) • 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) • Garlic salt (salt, garlic powder, silicon dioxide).
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Chicken Breasts
2 unit(s)
Spring Mix
113 g
Gala Apple
1 unit(s)
Balsamic Vinegar
1 tbsp
Whole Grain Mustard
1 tbsp
Blueberry Jam
2 unit(s)
Garlic Salt
4 g
Almonds, sliced
28 g
Sugar
1 tbsp
Oil
3 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, wash and dry all produce.
- Heat a large non-stick pan over medium-low.
- When hot, add almonds, 1 tbsp (2 tbsp) sugar and 1/2 tbsp (1 tbsp) water to the dry pan.
- Toast for 3-4 min, stirring often, until almonds are golden and coated in a caramel glaze. These will be your almond pralines.
- Carefully arrange almond pralines on a plate in a single layer. (NOTE: Be careful; caramel will be hot! Do not touch pralines until cool.)
- Sprinkle a pinch of salt over top.
- Meanwhile, pat chicken dry with paper towels. Season with garlic salt and pepper.
- When almond pralines are done, reheat the same pan over medium.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken.
- Cook on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.**
- While chicken cooks, core, then cut apple into 1/2-inch pieces.
- To a small bowl, add vinegar, blueberry jam, mustard, 1 tsp (2 tsp) water and 2 tbsp (4 tbsp) oil.
- Season with salt and pepper, then whisk to combine.
- When chicken is done, add spring mix to a large bowl.
- Drizzle half the blueberry vinaigrette over top, then toss to coat.
- Thinly slice chicken.
- Divide salad between plates. Top with apples, then chicken.
- Drizzle remaining blueberry vinaigrette over top.
- Sprinkle with almond pralines.
610
kcal
Calories
33
g
Fat
4.5
g
Saturated Fat
36
g
Carbohydrate
28
g
Sugar
5
g
Dietary Fiber
43
g
Protein
125
mg
Cholesterol
900
mg
Sodium
0
g
Trans Fat
900
mg
Potassium
100
mg
Calcium
2.3
mg
Iron
with Pico de Gallo and Creamy Guacamole Dressing
