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Cashel Blue Salad with Ballymaloe Glazed Chicken

with apple and flaked almonds

Get 50% off your first box!

Get 50% off your first box!

Calories

:

469 kcal

Protein

:

41.6g protein

Total

:

20 minutes

Difficulty

:

Easy

Calorie Smart

Quick

Protein Rich

Allergens:

Milk
Mustard
Nuts
Almonds
Sulphites

Ingredients

Serving amount

55 grams

Blue Cheese

(Contains: Milk)

1 pot(s)

Ballymaloe Tomato Relish

(Contains: Mustard)

120 grams

Salad Leaves

2 unit(s)

Apple

20 grams

Almonds

(Contains: Nuts, Almonds)

1 sachet(s)

Apple Cider Vinegar

(Contains: Sulphites)

1 sachet(s)

Mustard

(Contains: Mustard)

1 unit(s)

Onion

260 grams

Diced Irish Chicken Breast

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Butter

Nutrition Values

Energy (kJ)1963 kJ

Energy (kcal)469 kcal

Fat16.1 g

of which saturates6.4 g

Carbohydrate31.3 g

of which sugars22.3 g

Dietary Fiber2.9 g

Protein41.6 g

Salt1.6 g

Potassium178.5 mg

Calcium227.9 mg

Iron1 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Cooking steps

1

Place a pan over medium-high heat with a drizzle of oil.

Halve, peel and thinly slice the onion.

Once hot, add the chicken, onion and season with salt and pepper.

Fry until golden brown and cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.

Remove the pan from the heat. Stir through the Ballymaloe relish and a knob of butter.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.

2

Quarter, core and thinly slice the apples (peeling optional).

Trim the salad leaves, then thinly slice or tear into bite-sized pieces.

3

In a mixing bowl, add the mustard, apple cider vinegar and a drizzle of oil. Season with salt and pepper and mix to combine.

4

Crumble the blue cheese and toss the salad leaves, apple and the dressing together. Top with the glazed chicken and the flaked almonds.

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