Zesty Chicken Breasts and Clementine Salad
with Whole Grain Mustard Vinaigrette
Hearty chicken and sweet clementines are the perfect pair in this speedy and scrumptious salad.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
113 g
Spring Mix
2 unit(s)
Clementine
28 g
Salad Topping Mix
(Contains Soy May contain Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 tbsp
Whole Grain Mustard
(Contains Mustard May contain Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
Not included in your delivery
0.13 tsp
Pepper*
2 tbsp
Oil*
0.13 tsp
Salt*
½ tsp
Sugar*
Nutrition Values
Utensils
Instructions
- Pat chicken dry with paper towels, then cut chicken breasts into 1-inch strips. 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.
- 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.
If you've opted to get chicken breasts, cut into 1-inch wide strips, then prepare and cook them in the same way the recipe instructs you to prepare and cook the chicken breast tenders. Skip the instruction to transfer chicken to a cutting board.
