Crumbed Chicken Salad with Creamy Garlic Dressing
Quick Prep | Ready in 15 | Serves 2
Lunch in less than 15 minutes? We've got you covered with crumbed chicken tenders on a bed of crisp veggies, plus a mouthwatering garlic aioli. Perfect to prep and take anywhere, or to be made on the spot for an instant nutritious meal.
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
Crumbed Chicken Tenderloins
(Contains Gluten;)
1
tomato
1
cucumber
1
carrot
1 packet
garlic aioli
(Contains Egg;)
1 bag
mixed salad leaves
Not included in your delivery
olive oil
1 tsp
white wine vinegar
Nutritional Values
Utensils
Instructions
Heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, cook the crumbed chicken tenderloins, turning, until deep golden brown, 5-6 minutes. Transfer to a plate lined with paper towel. Allow to cool. TIP: Chicken is cooked through when it's no longer pink inside.
While the chicken is cooking, roughly chop the tomato. Thinly slice the cucumber into half-moons. Grate the carrot (unpeeled). Divide the garlic aioli between two reusable containers. Add a drizzle of olive oil and white wine vinegar and stir to combine.
In a large bowl, combine the tomato, cucumber, carrot and mixed salad leaves, then divide between the two containers. When the chicken has cooled, divide into two portions and wrap in foil or place in two reusable containers. Refrigerate.
At lunch, toss the salad with the creamy garlic dressing to combine. Season to taste. Remove the wrapping from the chicken and reheat in a sandwich press (this will keep the chicken crispy) or in 1 minute bursts in the microwave, or until heated to your liking. Thickly slice the chicken and serve on top of the salad. TIP: A sandwich press will help keep the chicken crispy!
