Garlicky Chicken & Caesar-Style Salad

Name: Garlicky Chicken & Caesar-Style Salad with Walnuts & Roast Veggies
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 carrot; 1 potato; 1 red onion; 1 packet ranch dressing; 1 packet mayonnaise; 1 packet chicken tenderloins; 1 sachet garlic & herb seasoning; 1 cucumber; 1 drizzle white wine vinegar; 1 bag mixed salad leaves; 1 packet walnuts; 1 packet grated Parmesan cheese

with Walnuts & Roast Veggies

Get up to $200 off!

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.

Tags:

Under 30g carbs

•Not Suitable for Coeliacs

•Naturally Gluten-Free

•Calorie Smart

Allergens:

Egg

•Milk

•Walnut

The quantities provided above are averages only.

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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

potato

red onion

1 packet

ranch dressing

(Contains: Egg, Milk;)

1 packet

mayonnaise

(Contains: Egg;)

1 packet

chicken tenderloins

1 sachet

garlic & herb seasoning

cucumber

1 bag

mixed salad leaves

1 packet

walnuts

(Contains: Walnut; May be present: Latte, Erdnüsse, Sesamsamen, Soja, Mandeln, Paranüsse, Cashew, Haselnüsse, Macadamia, Pine Nut, Pistazien, Pecannüsse.)

1 packet

grated Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutritional Values

per serving

Energy (kJ)2458 kJ

Fat29.2 g

of which saturates5.3 g

Carbohydrate28 g

of which sugars14.1 g

Dietary Fibre11.8 g

Protein49.1 g

Sodium907 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

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.