Ranch Chicken Salad

Name: Ranch Chicken Salad with Herby Croutons, Corn & Cheddar
Total time: 25 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 1 tin sweetcorn; ½ Bake-At-Home Ciabatta; 1 packet chicken tenderloins; ½ sachet garlic & herb seasoning; 1 punnet snacking tomatoes; 1 bag mixed salad leaves; 1 packet ranch dressing; 1 sachet All-American spice blend; 1 packet Cheddar cheese

with Herby Croutons, Corn & Cheddar

4.5(1.2K)

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Calories

:

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Protein

:

46.8g protein

Preparation Time

:

25 minutes

Difficulty

:

Easy

Calorie Smart

Under 30g carbs

Kid Friendly

Easy Prep

Allergens:

Gluten
Soy
Wheat
Eggs
Milk
May contain traces of allergens
Eggs
Milk
Sesame
Lupin
Almond
Hazelnut

Topped with perfectly seasoned chicken tenders and brought together with crisp ciabatta croutons and creamy ranch dressing, this is our kind of salad! The cheese gets nice and gooey from the seared chicken for that extra yum factor, and the sweet bursts of cherry tomato add a pop of colour and some acidity to balance the richness. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 tin

sweetcorn

½

Bake-At-Home Ciabatta

(Contains: Gluten, Soy, Wheat; May be present: Eggs, Milk, Sesame, Lupin, Almond, Hazelnut.)

1 packet

chicken tenderloins

½ sachet

garlic & herb seasoning

1 punnet

snacking tomatoes

1 bag

mixed salad leaves

1 packet

ranch dressing

(Contains: Eggs, Milk;)

1 sachet

All-American spice blend

1 packet

Cheddar cheese

(Contains: Milk;)

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)2107 kJ

Fat22.8 g

of which saturates6.7 g

Carbohydrate26.1 g

of which sugars6.7 g

Dietary Fibre6 g

Protein46.8 g

Sodium1128 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

1

• Drain sweetcorn. • Cut or tear bake-at-home ciabatta (see ingredients) into bite-sized chunks. • 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 large bowl.

TIP: Cover the pan with a lid if the kernels are 'popping' out.

2

• In a second medium bowl, combine torn ciabatta, garlic & herb seasoning (see ingredients) and a generous drizzle of olive oil. Toss to coat. • Return frying pan to medium-high heat. Cook ciabatta, tossing, until golden, 3-4 minutes. Transfer to a plate.

3

• 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, then toss to coat.