Quick Chicken Harvest Salad
with Pear & Radicchio
Cooking time
15 minutes
Servings
2/4
Calories
550 /serving
Fifteen minutes and one pan is all it takes for this salad soirée! It plays sweet pear off the bitterness of radicchio leaves for a colourful contrast, with a sprinkling of crunchy pepitas. Seared chicken breasts have your paleo pleasures and proteins covered.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Pear
- 1 Radicchio
- 150g Hearty Salad mix (cabbage, broccoli, kale, Brussels sprouts)
- 45ml Sweet, Savoury Honey-Dijon vinaigrette
- 25g Roasted pepitas (pumpkin seeds)
Contains: Mustard
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
26 g
Saturated Fat
4 g
Sodium
410 mg
Total Carb
34 g
Sugars
18 g
Protein
47 g
Fibre
8 g
Preparation
Cook the chicken
- Pat the chicken dry; season with S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Mise en place
- Meanwhile, quarter the radicchio; tear into bite-size pieces.
- Core and thinly slice the pear lengthwise.
Make the salad
- In a large bowl, combine the radicchio, pear, salad mix, pepitas and vinaigrette.
Plate your dish
- Divide the salad between your plates.
- Top with the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
