with Whole Grain Mustard Vinaigrette
Hearty chicken and sweet clementines are the perfect pair in this speedy and delicious salad.
Allergens
Utensils
Tags
Chicken Breast Tenders
310 g
Spring Mix
113 g
Clementine
2 unit(s)
Salad Topping Mix
28 g
Feta Cheese, crumbled
0.25 cup
White Wine Vinegar
1 tbsp
Whole Grain Mustard
1 tbsp
Zesty Garlic Blend
1 tbsp
Pepper
0.125 tsp
Oil
2 tbsp
Salt
0.125 tsp
Sugar
0.5 tsp
- Pat chicken dry with paper towels, then season with salt, pepper and Zesty Garlic Blend.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken tenders.
- Sear until golden-brown and cooked through, 3-4 min per side.**
- Remove from heat, then transfer chicken to a cutting board.
- Meanwhile, peel clementines, then separate into segments.
- Add vinegar, mustard, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
- Add clementines and spring mix to the large bowl with dressing. Toss to combine.
- Divide salad between plates. Top with chicken.
- Sprinkle salad topping mix and feta over top.
500
kcal
Calories
26
g
Fat
5
g
Saturated Fat
23
g
Carbohydrate
15
g
Sugar
4
g
Dietary Fiber
44
g
Protein
135
mg
Cholesterol
700
mg
Sodium
0.1
g
Trans Fat
1000
mg
Potassium
150
mg
Calcium
2.5
mg
Iron
with Feta and Whole Grain Mustard Vinaigrette
and Whole Grain Mustard Vinaigrette
with Whole Grain Mustard Vinaigrette
with Whole Grain Mustard Vinaigrette
with Whole Grain Mustard Vinaigrette
and Whole Grain Mustard Vinaigrette
with Feta and Whole Grain Mustard Vinaigrette
with Whole Grain Mustard Vinaigrette
with Whole Grain Mustard Vinaigrette
