In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Spinach salad with chicken, roasted almonds, and honey-mustard vinaigrette
Gluten-Free Friendly, Keto-Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, <600 Calories, Protein Plus
2 Servings, 530 Calories/Serving
20 Minutes
We love a good salad, especially when it’s loaded with lean protein, four kinds of veggies, and a sweet vinaigrette to tie it all together. This colorful dish checks all those boxes.
In your bag
- Chicken options:
- 2 boneless skinless chicken thighs (about 6 ounces each)
- 2 boneless skinless chicken breasts (about 5 or 6 ounces each)
- 8 ounces Daring plant-based chicken pieces
- ¼ pound organic grape or cherry tomatoes
- 1 or 2 organic radishes (about 2 ounces total)
- 3 ounces organic cremini or other button mushrooms
- 3 tablespoons dry-roasted almonds
- Sunbasket creamy-mustard vinaigrette (whole grain mustard - red onion - extra virgin olive oil - Dijon mustard - apple cider vinegar - kosher salt)
- 1 tablespoon honey
- 3 ounces organic baby spinach or other leafy greens
Nutrition per serving
Calories 530, Total Fat 39g (50% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 110mg (37% DV), Sodium 530mg (23% DV), Total Carb. 20g (7% DV), Fiber 5g (18% DV), Total Sugars 13g (Incl. 9g Added Sugars, 18% DV), Protein 30g
Contains:
Tree Nuts (almond)
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Wash produce before use
1
Prep and cook your protein
- Pat your protein dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking.
Chicken:
Add the chicken and cook until lightly browned and cooked through, 3 to 4 minutes per side for thighs, 4 to 6 minutes per side for breasts. Transfer to a cutting board to cool slightly, then cut the chicken crosswise into ½-inch-thick slices.
Plant-based chicken:
Add the plant-based chicken pieces and cook, turning occasionally, until browned and heated through, 4 to 6 minutes. Transfer to a cutting board to cool slightly.
While your protein is cooking and cooling, prepare the remaining ingredients.
2
Prep the remaining ingredients
- Cut the tomatoes in half.
- Thinly slice the radishes.
- Thinly slice the mushrooms.
- Coarsely chop the almonds.
In a small bowl, stir together the creamy-mustard vinaigrette and honey; season to taste with salt and pepper.
3
Assemble the spinach salad
In a large bowl, toss the tomatoes, radishes, mushrooms, almonds, and spinach with as much honey-mustard vinaigrette as you like (set aside any remaining vinaigrette for serving). Season to taste with salt and pepper.
Serve
Transfer the salad to individual bowls and top with your protein. Serve any remaining vinaigrette on the side.
Kids Can!
- Time the chicken.
- Stir the vinaigrette.
- Assemble the spinach salad.