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Crumbed Chicken Salad with Creamy Garlic Dressing

Crumbed Chicken Salad with Creamy Garlic Dressing

Quick Prep | Ready in 15 | Serves 2

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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.

Allergens:GlutenEgg

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 Time15 minutes
Cooking difficultyEasy
Ingredients

Serving 2 people

Ingredientsarrow down iconarrow down icon

Serving 2 people

1 packet

crumbed chicken tenderloins

(ContainsGluten)

1

tomato

1

cucumber

1

carrot

1 packet

garlic aioli

(ContainsEgg)

1 bag

mixed salad leaves

Not included in your delivery

olive oil

1 tsp

white wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3145 kJ
Fat42.4 g
of which saturates4 g
Carbohydrate54.4 g
of which sugars9.6 g
Dietary Fibre0 g
Protein35.2 g
Cholesterol0 mg
Sodium820 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

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.

2

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.

3

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.

4

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!