Smokey Chicken, Haloumi & Crouton Salad
with Dijon-Ranch Dressing
We're in our light and bright era this Summer, so only a salad will do. With our baby cos lettuce doing the most, you only need to sear some chicken, haloumi and toast some croutons to have a salad fit for a sunny Sunday evening.
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.
Ingredients
1 packet
haloumi
(Contains Milk;)
1 head
baby cos lettuce
1
cucumber
1
tomato
2 clove
garlic
1
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
1 packet
BBQ sauce
1 sachet
cornflour
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 packet
Dijon mustard
1 packet
ranch dressing
(Contains Egg, Milk;)
1 packet
chicken breast
Not included in your delivery
olive oil
10 g
butter
½ tbs
honey
Nutritional Values
Utensils
Instructions
• To a medium bowl, add haloumi and cover with water to soak.
• Roughly shred baby cos lettuce. Thinly slice cucumber into half-moons. Slice tomato into thin wedges. Finely chop garlic.
• Slice bake-at-home ciabatta in half lengthways.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• Drain haloumi and pat dry. Cut haloumi into bite-sized chunks. • In a shallow bowl, add cornflour and a generous pinch of pepper. Dip haloumi slices into cornflour. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate. • Return pan to medium-high heat with a generous drizzle of olive oil to coat the base. • When oil is hot, cook haloumi, tossing occasionally, until golden brown, 2-4 minutes. Remove from heat, add BBQ glaze, tossing to coat.
• Meanwhile, toast or grill ciabatta to your liking. • Place the butter and garlic in a small heatproof bowl and microwave in 10 second bursts or until melted. Season with salt. • Cut toasted ciabatta into bite-sized chunks. In a large bowl combine ciabatta and garlic butter, tossing to coat.
• In a small bowl, combine Dijon mustard ranch dressing and the honey. • To bowl with croutons, add tomato, cos lettuce, cucumber and Dijon-ranch dressing. Toss to combine and season to taste. • Divide crouton salad between bowls. Top with buffalo haloumi and chicken. Enjoy!