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Garlicky Chicken & Bacon Caesar-Style Salad
Garlicky Chicken & Bacon Caesar-Style Salad

Garlicky Chicken & Bacon Caesar-Style Salad

with Roast Veggies & Walnuts

:
Naturally Gluten-Free
Calorie Smart
Not Suitable for Coeliacs
:
Eggs
Milk
Walnut

30 minutes
20 minutes

1

Carrot

1

Potato

1

Red Onion

1

Caesar Dressing

()

1

Mayonnaise

()

1

Parmesan Cheese

()

1

Garlic & Herb Seasoning

1

Chicken Tenderloins

1

Diced Bacon

()

1

Tomato

1

Mixed Salad Leaves

1

Walnuts

( )

olive oil

white wine vinegar

Calories707 kcal
Energy (kJ)2959 kJ
Fat42.2 g
of which saturates8.6 g
Carbohydrate25.9 g
of which sugars13.9 g
Protein54.7 g
Sodium1190 mg

1

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and potato into small chunks. • Slice red onion into thick wedges.

2

• Place 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.

TIP: If your oven tray is crowded, divide the veggies between two trays.

3

• Meanwhile, combine caesar dressing, mayonnaise and grated Parmesan cheese (save a pinch for garnish!) in a small bowl. • Season to taste.

4

• When the veggies have 10 minutes remaining, combine garlic & herb seasoning and a drizzle of olive oil in a medium bowl. Add chicken tenderloins. Season, then toss chicken to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until browned and cooked through, 5-6 minutes each side (cook in batches if your pan is getting crowded).

TIP: Chicken is cooked through when it is no longer pink inside. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • When the veggies have 10 minutes remaining, combine garlic & herb seasoning and a drizzle of olive oil in a medium bowl. Add chicken tenderloins. Season, then toss chicken to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until browned and cooked through, 5-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl.

TIP: Chicken is cooked through when it is no longer pink inside.

5

• Meanwhile, thinly slice tomato into wedges. • In a second medium bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add tomato and mixed salad leaves. Toss to coat. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, thinly slice tomato into wedges. • In a second medium bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add tomato and mixed salad leaves. Sprinkle with diced bacon. Toss to coat.

6

• Divide garlicky chicken, roast veggies and salad between bowls. • Drizzle caesar-style sauce over chicken and salad. • Sprinkle walnuts and reserved Parmesan over salad to serve. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide garlicky chicken, roast veggies and bacon salad between bowls. • Drizzle caesar-style sauce over chicken and salad. • Sprinkle walnuts and reserved Parmesan over salad to serve. Enjoy!

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