Smokey Ranch Chicken & Cherry Tomato Salad
with Cheesy Croutons & Charred Corn
- Wheat
- Gluten
- Soy
- Milk
- Eggs
- Hazelnut
- Eggs
- Milk
- Soy
- Sulphites
- Lupin
- Sesame
- Almond
- May contain traces of allergens
Topped with perfectly seasoned chicken tenders and brought together with crisp ciabatta croutons and creamy ranch dressing, this is our kind of salad! The seared chicken meets the sweet bursts of cherry tomato which add a pop of colour and some acidity to balance the richness. This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1
Bake-At-Home Ciabatta
(Contains: Wheat, Gluten, Soy; May be present: Hazelnut, Eggs, Milk, Soy, Sulphites, Lupin, Sesame, Almond.)
1 packet
Cheddar Cheese
(Contains: Milk;)
1 tin
Sweetcorn
1 sachet
All-American Spice Blend
330 g
Chicken Tenderloins
1 packet
Snacking Tomatoes
1 packet
Mixed Salad Leaves
1 packet
Ranch Dressing
(Contains: Eggs, Milk;)
1 packet
Dill
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• Cut or tear bake-at-home ciabatta into bite-sized chunks.
• Place on lined oven tray, drizzle with olive oil and season with salt and pepper.
Sprinkle over Cheddar cheese.
• Toss to coat and bake until golden and the cheese has melted, 5-7 minutes.
Little cooks: Take the lead by tearing the ciabatta and sprinkling over the cheese!
• Drain sweetcorn.
• 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 high heat. Cook corn kernels until lightly browned,
4-5 minutes. Transfer to a bowl.
TIP: Cover the pan with a lid if the kernels are ‘popping’ out.
• Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken until browned and cooked through (when no longer pink inside),
3-4 minutes each side.
• Meanwhile, halve snacking tomatoes.
• To the bowl with corn, add tomatoes, mixed salad leaves, croutons and ranch dressing. Season to taste, then toss to coat.
• Roughly chop dill.
• Divide ranch salad between bowls.
• Top with chicken, cheesy croutons, charred corn and dill to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the dill!
