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Chicken with cranberry-pecan bread salad and green beans

Chicken with cranberry-pecan bread salad and green beans

Soy-Free

2 Servings, 910 Calories/Serving

40 Minutes

Chef Justine was inspired by a traditional holiday dressing to make this seasonal bread salad with dried cranberries and toasted pecans. This dish is a bit more indulgent than the average Sun Basket meal. If you’d like to reduce the calories and saturated fat, remove the skin from the chicken. But if you’re seeking full flavor, by all means leave it on.

In your bag

  • 1 ciabatta roll
  • ¼ cup unsalted pecans
  • 1-2 shallots
  • 1-2 celery stalks
  • Flat leaf parsley
  • 1 apple
  • 3 tablespoons dried cranberries
  • 1 tablespoon sherry vinegar
  • ½ pound blue lake green beans
  • 2 chicken breasts
  • 2 fresh thyme sprigs
  • 1 tablespoon unsalted butter

Nutrition per serving

Instructions

1

Toast the bread and pecans

Heat the oven to 325°F.
  • Tear the ciabatta roll into 1-inch pieces.
On a sheet pan, spread the ciabatta pieces on one half and the pecans on the other half. Cook in the oven until the ciabatta is toasted but still tender inside and the pecans are browned, 8 to 10 minutes. Transfer to a mixing bowl.
Meanwhile, prepare the salad.

2

Make the bread salad

  • Peel and chop the shallots.
  • Chop the celery into approximately ½ inch pieces.
  • Chop the parsley.
  • Core and slice the apple into ¼ -inch-thick slices.
In a frying pan over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the shallots and celery. Season with salt and pepper, and cook, stirring occasionally, until the vegetables are browned and have begun to soften, 4 to 6 minutes. Add the apple slices and cook, turning occasionally, until they begin to caramelize, 4 to 6 minutes minutes. Transfer the apple mixture to the bowl with the ciabatta, pecans, parsley, and cranberries. Wipe the pan with a paper towel. In a small bowl, mix the vinegar with 2 tablespoons oil. Season with salt and pepper. Add to the bread salad and toss to coat.

3

Prep and cook the green beans

  • Trim the beans.
In a sauce pot over medium-high heat, bring one inch of salted water to a boil. Add the beans and steam until just tender, 3 to 5 minutes. Drain, transfer to individual bowls, and season with salt and pepper.

4

Cook the chicken and make the pan sauce

  • Season the chicken with salt and pepper.
  • Chop the thyme.
In the same frying pan over medium-high heat, warm 2 teaspoons oil until hot but not smoking. Add the chicken, skin-side down, and cook until browned and cooked through, 5 to 7 minutes on each side. Transfer the chicken to individual plates and let rest. Turn the heat to low. Add the thyme and whisk in ½ cup wine (if using) or ½ cup water. Cook, stirring frequently, and scraping up the brown bits from the bottom of the pan until the liquid has reduced by half. Remove the pan from the heat and whisk in the butter until combined.

5

Serve

Transfer the chicken to individual plates and spoon the pan sauce over the meat.Toss the bread salad with the parsley, cranberries and dressing and serve alongside the chicken and the green beans.

Calories: 910, Protein: 47 g, Fiber: 8 g, Total Fat: 53 g, Monounsaturated Fat: 31 g, Polyunsaturated Fat: 7.5 g, Saturated Fat: 11 g, Cholesterol: 115 mg, Sodium: 910 mg, Carbohydrates: 65 g, Added Sugar: 1 g.