Montreal-Spiced Chicken and Nectarine Salad
with Candied Walnuts and Balsamic Dressing
A quick flash in a hot pan transforms walnuts and brown sugar into a deliciously sweet and crunchy salad topper – to finish off a salad with perfectly seared chicken and juicy nectarines. This satisfying salad is bound to become part of your summer repertoire.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Chicken Breast Tenders
56 g
Arugula and Spinach Mix
1 unit
Nectarine
132 g
Mini Cucumber
½ tbsp
Montreal Spice Blend
1 tbsp
Balsamic Glaze
(Contains Sulphites)
2 tbsp
Brown Sugar
28 g
Walnuts, chopped
(Contains Tree nuts)
Not included in your delivery
3 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat your broiler to high. Wash and dry all produce.
Arrange a piece of parchment paper on a clean surface. Heat a large non-stick pan over medium heat. Add walnuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate, then season with salt.
Add brown sugar and 1 tbsp water (dbl for 4 ppl) to the same pan. Season with salt. Stir until sugar melts, 1 min. Return toasted walnuts to pan. Cook, stirring often, until mixture turns into a caramel-like, thick glaze that coats the nuts, 1-2 min. Remove pan from heat. Carefully transfer hot candied walnuts to the prepared parchment paper. Spread into an even layer. (NOTE: Don't touch walnuts – they will be VERY hot.) Set aside to cool.
Pat the chicken dry with paper towels. Toss with 1 tbsp oil (dbl for 4 ppl) and half the Montreal Steak Spice (use all for 4 ppl) on a foil-lined baking sheet. Broil in the middle of the oven, until cooked through, 8-10 min.**
While chicken broils, cut cucumbers into 1/2-inch rounds. Cut four sections off nectarine, avoiding the pit. Cut each section into 1/2-inch slices. Whisk together half the balsamic glaze (all for 4 ppl) and 2 tbsp oil (dbl for 4 ppl) in a large bowl. Add arugula and spinach mix, nectarines and cucumbers. Season with salt and pepper, then toss to combine.
Divide salad between plates. Top with Montreal spiced chicken. Sprinkle candied walnuts over top.
