Fast Double Chicken, Sticky Onion & Fetta Salad
with Cherry Tomatoes, Croutons & Mustard Dressing
- Wheat
- Gluten
- Soy
- Milk
- Hazelnut
- Eggs
- Milk
- Soy
- Sulphites
- Lupin
- Sesame
- Almond
- May contain traces of allergens
This salad comes together in a flash. With tender chicken, sweet caramelised onion, salty fetta and bursting cherry tomatoes, it perfectly balances rich and fresh flavours. Golden croutons are tossed through for a café-worthy crunch, making it the ultimate low-effort, high-reward weekday meal.
Ingredients
1
Bake-At-Home Ciabatta
(Contains: Wheat, Gluten, Soy May be present: Hazelnut, Eggs, Milk, Soy, Sulphites, Lupin, Sesame, Almond)
1
Cucumber
1 packet
Mixed Salad Leaves
1 packet
Mustard Cider Dressing
1 sachet
Savoury Seasoning
1
Sliced Onion
2
Chicken Breast Strips
1 packet
Fetta Cubes
(Contains: Milk)
1
Snacking Tomatoes
Not included in your delivery
1 drizzle
olive oil
1 tbs
balsamic vinegar* (Pantry)
1 tsp
brown sugar
Utensils
Cooking Steps
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook sliced onion, stirring regularly until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and a good splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a large bowl and allow to cool slightly.
• Meanwhile, thinly slice cucumber into rounds. Halve snacking tomatoes. • Toast or grill bake-at-home ciabatta to your liking then tear into bite-sized chunks.
• Wash out frying pan and return to high heat with a drizzle of olive oil. • Cook chicken strips and savoury seasoning, tossing occasionally, until browned and cooked through, 3-4 minutes.
• To bowl with caramelised onions, add mixed salad leaves, cucumber, tomato, croutons, mustard cider dressing and a drizzle of olive oil. Toss to combine and season to taste. • Divide salad between bowls. Top with chicken. • Crumble over fetta cubes. Enjoy!
