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Makes 4 bowls


4                           Chicken breasts, cut into cubes                  
1                           Juice of half a lime              
2 tbsp.               Natural peanut butter
212 ml              NUTRA-FRUIT Cranberry Spicy Jelly
3 tbsp.               Sesame seeds   
4                           Lebanese cucumbers, sliced
2 cups                Sushi rice, cooked
2 cups                2-colour quinoa, cooked   
2 cups                Bean sprouts  
1 cup                  Edamame
2                           Zucchinis, spiralized or julienned  
2                           Mangos, sliced  
6                           Radishes, julienned   
2 cups                Mache lettuce  
½                          Container of mixed sprouts
1 cup                  Toasted peanuts 
1 cup                  NUTRA-FRUIT Sweetened Dried Cranberries    
2                           Green onions, cut into diagonal wedges 
1½ cups            Fresh mint and cilantro, mixed and finely chopped
1 drizzle           NUTRA-FRUIT Cranberry, Raspberry, Blueberry &                                   Green Tea Salad Dressing   




Vegan alternative at the bottom of the recipe!


For a vegan version: replace the chicken with firm tofu.

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Cook the rice and quinoa then let cool. Cut the chicken into cubes, sprinkle with salt and pepper, then grill in a pan. Once the chicken is cooked, deglaze with the juice of half a lime. Add the peanut butter and cook for 1 minute stirring. Add the jar of cranberry spicy jelly and cook for 2 minutes. Let cool.

Prepare all the ingredients, slice the cucumbers and green onions. Chop the cranberries and peanuts together. Chop the mint and cilantro finely. In a large bowl, add the rice and quinoa. Add the other ingredients on top. Finish with the chicken and herbs, then drizzle some cranberry, raspberry, blueberry & green tea salad dressing.  

 NUTRA-FRUIT products you will need to make this wonderful recipe.

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