Double Smokey Chicken & Crouton Salad
with Pea Pods & BBQ Mayo- Gluten
- Soy
- Wheat
- Eggs
- May contain traces of allergens
- Eggs
- Milk
- Sesame
- Lupin
- Almond
- Hazelnut
We're in our light and bright era, so only a salad will do. With our slaw mix doing the most, you only need to sear some chicken and toast some croutons to have a salad fit for a sunny Sunday evening.
Ingredients
1 sachet
All-American spice blend
2 packet
chicken thigh
1
Bake-At-Home Ciabatta
(Contains: Gluten, Soy, Wheat; May be present: Eggs, Milk, Sesame, Lupin, Almond, Hazelnut.)
1 packet
Pea Pods
1 packet
slaw mix
1 packet
baby spinach leaves
1 packet
BBQ mayo
(Contains: Eggs; May be present: Milk.)
½ packet
coriander
Not included in your delivery
olive oil
½ tbs
honey
drizzle
white wine vinegar
Utensils
Cooking Steps
• In a medium bowl, combine Tex-Mex spice blend, a drizzle of olive oil. Add chicken tenderloins, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. • Remove from heat, add the honey, turning chicken to coat.
TIP: Chicken is cooked through when it is no longer pink inside. TIP: Cook in batches if your pan is getting crowded.
• Meanwhile, slice bake-at-home ciabatta in half lengthways. • Toast or grill ciabatta to your liking, then cut into bite-sized chunks. • Trim and slice peapods length ways.
• In a large bowl, combine slaw mix, pea pods, baby spinach leaves, croutons, BBQ mayo, a drizzle of white wine vinegar and olive oil. • Toss to combine and season to taste.
Little cooks: Take the lead by tossing the slaw!
• Slice chicken if preferred. • Divide crouton slaw between bowls. • Top with honey Tex-Mex chicken. Tear over coriander to serve (see ingredients). Enjoy!
