Meal Kit
Dijon Chicken Atop Fresh Salad
with candied walnuts
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Tree Nuts (Walnuts), Milk, Eggs, Wheat
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
Chef
Laura Alpern
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 1 Romaine Heart
- 4 oz. Grape Tomatoes
- 3 oz. Shredded Red Cabbage
- 1½ fl. oz. Honey Dijon Mustard Dressing
- ½ cup Panko Breadcrumbs
- ¾ oz. Candied Walnuts
- ½ oz. Shredded Parmesan Cheese
- 0.44 oz. Mayonnaise
- ¼ oz. Dijon Mustard
- 1 tsp. Garlic Pepper
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)
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Calories660
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Carbohydrates37g
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Net Carbs30g
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Fat38g
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Protein44g
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Sodium1580mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 2 Mixing Bowls
- 2 Plates
- 1 Mallet
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 antibiotic free chicken breast, follow same instructions.
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1 Prepare the Ingredients
Hold romaine heart at root end and chop coarsely.
Halve tomatoes. If you receive one whole tomato instead, not to worry; simply core tomato, cut into 1/2" dice, and proceed with recipe instructions.Coarsely crush walnuts in shipping bag. -
2 Pound the Chicken
Pat chicken dry. Cover with plastic wrap and use a heavy object to pound to an even 1/4" thickness.
Gallon bags make clean up easier and are made of thicker plastic. If you don’t have a disposable bag, use plastic wrap. -
3 Bread the Chicken
Place panko on a plate and spread into an even layer.
In a mixing bowl, combine mustard (to taste) and mayonnaise. Set aside.Season both sides of chicken with garlic pepper and 1/4 tsp. salt, then evenly spread mustard mixture (use less if desired) on both sides.Transfer chicken to plate with panko and flip until coated on both sides, pressing gently to adhere. -
4 Cook the Chicken
Line another plate with a paper towel.
Place a medium non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add chicken to hot pan and cook undisturbed until browned, 2-3 minutes.Lower heat to medium. Flip chicken, and cook until chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes, replenishing oil if needed.Remove from burner. Transfer chicken to towel-lined plate and season with a pinch of salt.While chicken cooks, continue recipe. -
5 Assemble Salad and Finish Dish
In another mixing bowl, combine dressing, 2 tsp. olive oil, and a pinch of salt and pepper.
Stir in romaine, cabbage, and tomatoes until coated.Plate dish as pictured on front of card, garnishing salad with walnuts and cheese. Slice chicken, if desired. Bon appétit!
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