Meal Kit
Crispy Walnut Panko Chicken
with balsamic cherry and spinach salad
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Tree Nuts (Walnuts), Milk, Wheat
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Rachel Post
Is your vision of chicken salad a mayo extravaganza, a vision of grapes and celery, and perhaps a dash of herbs? Well, it's time to update your mental postcard. Crispy chicken, covered in walnuts, sits atop of bed of greens with no egg-based condiments in sight. Instead, a tart and sweet jam of cherry, balsamic, and mustard dresses the salad and adds a delightful punch to the aforementioned chicken. Move over grapes and celery; there's a new chicken salad in town.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 1 Gala Apple
- 2 oz. Baby Spinach
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1 oz. Garlic & Herb Goat Cheese
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1 oz. Walnut Halves
- 0.7 oz. Sour Cherry Jam
- ½ oz. Balsamic Vinegar
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2 Tbsp. Italian Panko Blend
- ¼ oz. Dijon Mustard
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) pOJ4pRPy
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Calories560
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Carbohydrates28g
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Net Carbs24g
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Fat31g
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Protein41g
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Sodium1240mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Medium Non-Stick Pan
- 2 Mixing Bowls
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using pork chops, follow same instructions as chicken in Steps 2 and 3, searing until browned, 2-3 minutes per side, then transferring to baking sheet and roasting until pork reaches minimum internal temperature, 6-8 minutes. Rest, 3 minutes. Pork chop thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Peel apple, quarter, and remove core. Cut into 1/2" dice.
Finely chop walnuts, or crush in provided shipping bag, until the size of coarse bread crumbs.In a mixing bowl, combine panko and walnuts. Set aside. -
2 Prepare the Chicken
Pat chicken breasts dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.
Spread half the mustard (reserve remaining for dressing) on one side of chicken breasts. Top with walnut-panko mixture, pressing gently to adhere. -
3 Roast the Chicken and Apple
Place a medium non-stick pan over medium-high heat. Add 1 Tbsp. olive oil and chicken, panko-side down, to hot pan. Cook until browned, 2-3 minutes per side.
Transfer chicken, panko-side up, to one side of prepared baking sheet. Wipe pan clean and reserve. Place apple on empty half of baking sheet. Top with 1 tsp. olive oil and a pinch of salt.Roast in hot oven until apple is tender and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.While chicken and apple roast, make dressing. -
4 Make the Dressing
Return pan used to sear chicken to medium-high heat.
Add cherry jam, vinegar, 2 Tbsp. water, and a pinch of salt to hot pan. Bring to a simmer.Once simmering, stir constantly until reduced by half, 1-2 minutes. Remove from burner. Carefully transfer to another mixing bowl and stir in remaining mustard. Set aside to cool, 10 minutes.Once cooled, add 2 tsp. olive oil, stirring constantly until smooth. If too thick, add 1 tsp. water, if desired. -
5 Finish the Dish
Slice chicken, if desired.
Plate dish as pictured on front of card, topping spinach with roasted apples, goat cheese (crumbling, if necessary), chicken, and dressing. Bon appétit!
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