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20 minutes
Dairy Free
Gluten Free

Fall Chicken Salad

with Quinoa, Cranberries & Honey-Dijon Dressing

Cooking time

20 minutes




740 /serving

Autumn is the perfect time for this salad. It makes use of seasonal (and pretty) red curly leaf lettuce, jewel-toned red cabbage and nutty red quinoa (sensing a theme here?). Add in some dried cranberries for a sweet-tangy punch, toasted sunflower seeds for crunch and pan-seared chicken breast. Drizzle it with a crave-inducing, creamy honey-Dijon dressing and spend the rest of the night dreaming up all the other fall salads you can make.

We will send you:

  • 2 Chicken breasts
  • 100g Shredded red cabbage
  • 95g Red quinoa
  • 45ml Honey-Dijon dressing
  • 28g Dried cranberries
  • 25g Sunflower seeds
  • 1 Head of lettuce
  • 10g Fall chicken salad spice blend (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)

Contains: Mustard, Sulphites

You will need:

Medium pot
Salt & pepper
Medium pan
Sheet pan
Total Fat
33 g
Saturated Fat
5 g
1520 mg
Total Carbs
61 g
20 g
51 g
8 g
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Cook the quinoa
In a medium pot, combine the quinoa (rinse before adding), 1 cup of water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 14 to 16 minutes, until the quinoa is tender; season with ½ the spice blend and S&P to taste. Transfer to a sheet pan and spread evenly to cool. 
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Toast the sunflower seeds
While the quinoa cooks, in a medium pan, heat a drizzle of oil on medium-high. Add the sunflower seeds and toast, stirring frequently, 2 to 3 minutes or until golden brown. Transfer to a bowl and immediately season with a pinch of the remaining spice blend and S&P to taste. Wipe out the pan.
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Cook the chicken
In the same pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with the remaining spice blend and S&P. Add the chicken* to the pan and cook, partially covered, 6 to 8 minutes per side, until cooked through. Transfer to a cutting board and let the chicken rest for 5 minutes before thinly slicing against the grain.
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Mise en place
While the chicken cooks, roughly chop the lettuce, discarding the root end.
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Make the salad & serve
In a large bowl, combine the lettuce, cabbage, toasted sunflower seeds, cranberries and cooled quinoa. Drizzle the salad with as much of the dressing as you’d like and toss to combine thoroughly. Divide the salad between your plates and top with the finished chicken. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.