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American Chicken & Corn Salad

American Chicken & Corn Salad

with Ranch Dressing, Cheese & Herby Croutons

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Topped with perfectly seasoned chicken tenderloins and brought together with the best ranch dressing, this is our kind of salad. The cheese gets nice and gooey from the seared chicken for that extra yum factor. Did we mention it's low cal?

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:Under 30g carbsQuickQuick PrepUnder 650kcal
Allergens:GlutenSoyEggMilkSulphites

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 tin

sweetcorn

½

bake-at-home ciabatta

(ContainsGluten, SoyMay be present Egg, Milk, Sesame, Tree Nuts, Lupin)

1 packet

chicken tenderloins

½ sachet

garlic & herb seasoning

1

tomato

1

cucumber

1 bag

mixed salad leaves

1 packet

ranch dressing

(ContainsEgg, Milk)

1 sachet

All-American spice blend

(ContainsSulphitesMay be present Gluten)

1 packet

shredded Cheddar cheese

(ContainsMilk)

Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2227 kJ
Fat24.8 g
of which saturates8.5 g
Carbohydrate25.9 g
of which sugars9 g
Dietary Fibre5.5 g
Protein48.8 g
Sodium1130 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

• Drain the sweetcorn. Cut or tear bake-at-home ciabatta (see ingredients) into bite-sized chunks. • In a medium bowl, combine all-American spice blend, a drizzle of olive oil and a pinch of salt and pepper. Add chicken tenderloins, turning to coat. Set aside. • Heat a large frying pan over a high heat. Add corn kernels and cook, tossing occasionally until lightly browned, 4-5 minutes. Transfer to a large bowl.

TIP: Cover the pan with a lid if the kernels are “popping” out.

2

• In a medium bowl, combine torn ciabatta, garlic & herb seasoning (see ingredients) and a generous drizzle of olive oil. Toss to coat. • Return frying pan to a medium-high heat. Add seasoned ciabatta and cook, turning occasionally, until golden and slightly crispy, 5-6 minutes. Transfer to a plate.

3

• Return frying pan to a medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken until browned and cooked through, 3-4 minutes each side. • Meanwhile, roughly chop tomato and cucumber. To the corn, add tomato, cucumber, mixed salad leaves, croutons and 1/2 the ranch dressing. Season, then toss to coat.

TIP: Chicken is cooked through when it's no longer pink inside.

4

• Divide American chicken and corn salad with ranch dressing and herby croutons between bowls. • Drizzle with remaining dressing. Sprinkle with shredded Cheddar cheese to serve.