Spinach salad with chicken, roasted almonds, and honey-mustard vinaigrette

In order to bring you the best organic produce, some ingredients may differ from those depicted.

20-Minute Meal

Spinach salad with chicken, roasted almonds, and honey-mustard vinaigrette

Dairy-Free, Paleo, Soy-Free, Gluten-Free

2 Servings, 550 Calories/Serving

20 Minutes

Light and summery, this colorful and satisfying main-course chicken and spinach salad comes together in about 20 minutes.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 2 or 3 organic radishes (about 2 ounces total)
  • 2 ounces organic cremini or other button mushrooms
  • 3 ounces organic grape or Sungold tomatoes
  • ¼ cup roasted almonds
  • Honey-mustard vinaigrette base (apple cider vinegar - honey - Dijon mustard)
  • ¼ pound organic baby spinach or other leafy greens
Chef's Tip
If you’re cooking indoors and have a grill pan, use it to cook the chicken; it will add grill marks and a pleasant charred flavor.
Grill It
Prepare a medium-hot fire on one side of a grill. Set the chicken breasts on the grill directly over the heat and cook, turning once, until starting to brown, about 2 minutes per side. Transfer to indirect heat, close the grill, and cook without turning until lightly charred and cooked through, about 10 minutes longer.

Nutrition per serving

Calories: 550, Protein: 46g (92% DV), Fiber: 4g (16% DV), Total Fat: 34g (52% DV), Monounsaturated Fat: 22g, Polyunsaturated Fat: 6g, Saturated Fat: 4.5g (23% DV), Cholesterol: 125mg (42% DV), Sodium: 250mg (10% DV), Carbohydrates: 17g (6% DV), Total Sugars: 6g, Added Sugars: (honey): 3g (6% DV).
Contains: Tree Nuts

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.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the chicken

  • Pat the chicken dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons [1 to 2 TBL] oil until hot but not smoking. Working in batches if needed, add the chicken and cook, turning once, until slightly browned, 1 to 2 minutes per side. Reduce the heat to medium-low and continue cooking, turning occasionally, until firm and cooked through, 5 to 8 minutes. Transfer to a cutting board to cool slightly. Add more oil between batches if needed. Cut the chicken crosswise into ½-inch-thick slices.
While the chicken cooks and cools, prepare the remaining ingredients.

2

Prep the remaining ingredients

  • Trim the ends from the radishes; thinly slice the radishes.
  • Thinly slice the mushrooms.
  • Cut the tomatoes in half.
  • Coarsely chop the almonds.
In a small bowl, stir together the honey-mustard vinaigrette base and 2 tablespoons [¼ cup] oil; season to taste with salt and pepper.

3

Toss the spinach salad

In a large bowl, toss together the radishes, mushrooms, tomatoes, 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 the chicken. Serve any remaining vinaigrette on the side.
Kids Can!
  • Time the chicken.
  • Stir the vinaigrette.
  • Toss the spinach salad.