Aussie-Spiced Chicken & Mustard-Cider Salad
with Garlicky Croutons & Parmesan Cheese- Gluten
- Soy
- Wheat
- Milk
- May contain traces of allergens
- Eggs
- Milk
- Sesame
- Lupin
- Almond
- Hazelnut
Sometimes only a bountiful Aussie chicken salad will do! With croutons, celery, tomato and Parmesan cheese, you've got all of the additions to make the perfect salad. This one stands out though, with its gorgeous mustard-cider dressing.
Ingredients
1 packet
chicken tenderloins
1 sachet
Aussie spice blend
1 packet
celery
1
tomato
1 clove
garlic
1
Bake-At-Home Ciabatta
(Contains: Gluten, Soy, Wheat; May be present: Eggs, Milk, Sesame, Lupin, Almond, Hazelnut.)
1 packet
mixed salad leaves
1 packet
mustard cider dressing
1 packet
Parmesan cheese
(Contains: Milk;)
Not included in your delivery
olive oil
1 tbs
honey
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken tenderloins and Aussie spice blend, tossing until browned and cooked through, 3-4 minutes each side. • Remove pan from heat and add the honey, turning to coat.
TIP: Chicken is cooked through when it is no longer pink inside.
• Meanwhile, finely chop celery and garlic. • Slice tomato into wedges.
• Halve bake-at-home ciabatta and toast to your liking. • Meanwhile, in a medium heatproof bowl, in 10 second bursts, microwave garlic and the butter, until melted and fragrant. • Cut or tear toasted ciabatta into bite-sized chunks and add to bowl with garlic butter, tossing to coat. Season with a pinch of salt.
• In a large bowl, combine celery, tomato, mixed salad leaves, mustard-cider dressing, toasted garlic ciabatta and a drizzle of olive oil. Season to taste. • Slice chicken. • Divide mustard-cider salad and garlicky croutons between bowls. Top with Aussie-spiced chicken. • Sprinkle over Parmesan cheese to serve. Enjoy!
