Garlicky Chicken & Caesar-Style Salad
with Walnuts & Roast Veggies
Pop some veggies in the oven, whip up a simple sauce, sear some chicken tenderloins with our garlic and herb seasoning and you'll have a delight of a dinner that's also light on the carbs.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
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
carrot
1
potato
1
red onion
1 packet
ranch dressing
(Contains Egg, Milk;)
1 packet
mayonnaise
(Contains Egg;)
1 packet
chicken tenderloins
1 sachet
garlic & herb seasoning
1
cucumber
1 bag
mixed salad leaves
1 packet
walnuts
(Contains Walnut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan. )
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Chop the carrot and potato into small chunks. Slice the red onion into thin wedges.
Place the prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.
While the veggies are roasting, combine the ranch dressing, mayonnaise and grated Parmesan cheese (save a pinch for garnish!) in a small bowl. Season to taste.
When the veggies have 10 minutes remaining, combine the garlic & herb seasoning and a drizzle of olive oil in a medium bowl. Add the chicken tenderloins. Season, then turn to coat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken until browned and cooked through, 3-4 minutes each side.
TIP: Chicken is cooked through when it is no longer pink inside.
Thinly slice the cucumber. In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add the cucumber and mixed salad leaves. Toss to coat.
Divide garlicky chicken, roast veggies and salad between bowls. Drizzle the sauce over the chicken and salad. Sprinkle the walnuts and remaining Parmesan over the salad to serve.
