Seared Chicken & Pear Salad with Roasted Vegetables & Curry-Mustard Dressing

Seared Chicken & Pear Salad

with Roasted Vegetables & Curry-Mustard Dressing

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

For this bright, flavor-packed salad, you’ll bring together crisp lettuce, sweet pear, chewy dates, and a trio of roasted vegetables with a creamy vadouvan curry and dijon mustard dressing, then top it all with seared chicken tenders.
10 green SmartPoints®
9 blue SmartPoints®
9 purple SmartPoints®
To learn more about WW and SmartPoints® visit ww.com

Get Cooking

Wellness Details

WW Recommended Carb Conscious Plant-Forward 500 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    470 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Seared Chicken & Pear Salad with Roasted Vegetables & Curry-Mustard Dressing
Title
  • 6 Chicken Tenders
  • 6 oz Carrots
  • 4 oz Sweet Peppers
  • 4 oz Brussels Sprouts
  • 1 Pear
  • 1 Tbsp Dijon Mustard
  • 2 Tbsps Mayonnaise
  • 1 oz Dried Medjool Dates
  • 2 Tbsps Apple Cider Vinegar
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 2 tsps Vadouvan Curry Powder
  • 1 Romaine Lettuce Heart
time-saving
tips & techniques
Prepare the ingredients & start the dressing:
1 Prepare the ingredients & start the dressing:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Cut off and discard the stems of the peppers; remove the cores, then large dice. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. In a medium bowl, combine the curry powder and half the vinegar (you will have extra). Set aside to steep (or bloom) at least 10 minutes. 

Roast the vegetables:
2 Roast the vegetables:

Meanwhile, place the carrot pieces, diced peppers, and halved brussels sprouts on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Start the salad:
3 Start the salad:

Meanwhile, roughly chop the lettuce. Quarter, core, and thinly slice the pear. Pit and roughly chop the dates. Combine in a large bowl. 

Cook the chicken:
4 Cook the chicken:

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 3 to 5 minutes per side, or until browned and cooked through. Turn off the heat. 

Finish the salad & serve your dish:
5 Finish the salad & serve your dish:

To the bowl of steeped curry powder, add the mustard and mayonnaise. Whisk to combine. To the bowl of prepared lettuce, pear, and dates, add the roasted vegetables and enough of the finished dressing to coat (you may have extra). Toss to thoroughly coat. Taste, then season with salt and pepper if desired. Serve the finished salad topped with the cooked chicken. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients & start the dressing:
1 Prepare the ingredients & start the dressing:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Cut off and discard the stems of the peppers; remove the cores, then large dice. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. In a medium bowl, combine the curry powder and half the vinegar (you will have extra). Set aside to steep (or bloom) at least 10 minutes. 

2 Roast the vegetables:

Meanwhile, place the carrot pieces, diced peppers, and halved brussels sprouts on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Roast the vegetables:
Start the salad:
3 Start the salad:

Meanwhile, roughly chop the lettuce. Quarter, core, and thinly slice the pear. Pit and roughly chop the dates. Combine in a large bowl. 

4 Cook the chicken:

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 3 to 5 minutes per side, or until browned and cooked through. Turn off the heat. 

Cook the chicken:
Finish the salad & serve your dish:
5 Finish the salad & serve your dish:

To the bowl of steeped curry powder, add the mustard and mayonnaise. Whisk to combine. To the bowl of prepared lettuce, pear, and dates, add the roasted vegetables and enough of the finished dressing to coat (you may have extra). Toss to thoroughly coat. Taste, then season with salt and pepper if desired. Serve the finished salad topped with the cooked chicken. Enjoy!

Browse Steps
1 of 5