Pan-Seared Chicken and Orange Salad
with Strawberry Vinaigrette
Tonight's dinner is a pop of bright, summery flavours with a strawberry vinaigrette that clings to juicy oranges and seared chicken. It's an instant boost of Vitamin C!
Tags:
Low CO2
Allergens:
Sulphites
•Milk
•Barley
•Wheat
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time30 minutes
Cooking Time5 minutes
DifficultyMedium
Ingredients
serving amount
2 unit(s)
Chicken Breasts
1 unit(s)
Strawberry Jam
1 unit(s)
Orange
113 g
Spring Mix
1 unit(s)
Shallot
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
28 g
Sunflower Seeds
¼ cup
Feta Cheese, crumbled
(Contains Milk)
1 unit(s)
Ciabatta Roll
(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
3 tbsp
Oil*
Nutrition Values
Calories690 kcal
Fat36 g
Saturated Fat6 g
Carbohydrate42 g
Sugar13 g
Dietary Fiber4 g
Protein46 g
Cholesterol135 mg
Sodium640 mg
Trans Fat0.1 g
Potassium1000 mg
Calcium125 mg
Iron4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Baking Sheet
•Measuring Spoons
•Large Non-Stick Pan
•Large Bowl
•Whisk
Instructions
1
- Cut ciabatta into 1/2-inch pieces.
- Add 1 tbsp (2 tbsp) oil and ciabatta to an unlined baking sheet. Season with salt and pepper and toss to coat.
- Toast in the top of the oven until lightly golden, 5-6 min. (TIP: Keep an eye on your ciabatta so it doesn't burn!)
2
- Pat chicken dry with paper towels, then season with salt and pepper.
- Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Sear until chicken is golden-brown, 1-2 min per side.
- Transfer to another unlined baking sheet. Bake in the middle of the oven until chicken is cooked through, 10-12 min.**
- Carefully wipe the pan clean.
3
- Meanwhile, cut a piece off the top and bottom ends of orange. Place a flat end on a cutting board, cut the peel away from the flesh from top to bottom, turning orange as you go.
- When peeled completely, slip a paring knife along each side of the white lines (membranes) of the orange to release the segments.
- Squeeze juice from the remaining orange pieces into a large bowl.
4
- Peel, then thinly slice shallot.
- Whisk together strawberry jam, shallots, vinegar and 1 tbsp (2 tbsp) oil in the large bowl with orange juice.
- Season with salt and pepper.
5
- Reheat the pan (from step 2) over medium.
- When hot, add sunflower seeds 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 seeds to a plate. Set aside.
6
- Add spring mix, orange segments, croutons and half the feta to the large bowl with dressing. Toss to combine.
- Slice chicken.
- Divide salad between plates. Top with sliced chicken.
- Sprinkle seeds and remaining feta over top.
