HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGarlicky Chicken & Caesar Style Salad
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Garlicky Chicken & Caesar-Style Salad

Garlicky Chicken & Caesar-Style Salad

with Roast Veggies & Walnuts

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Pop some veg in the oven, whip up a simple sauce, sear some chicken tenders with our garlic and herb seasoning and you'll have a delight of a dinner. We've swapped croutons with walnuts to keep the crunch and flavour up, and the carbs down.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:Under 30g carbsNot Suitable for CoeliacsNaturally Gluten-FreeUnder 650kcal
Allergens:EggMilkTree Nuts

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

carrot

1

potato

1

onion

1 packet

ranch dressing

(ContainsEgg, Milk)

1 packet

mayonnaise

(ContainsEgg)

1 packet

garlic & herb seasoning

1 packet

chicken tenderloins

1

cucumber

1 bag

mixed leaves

1 packet

walnuts

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 packet

grated Parmesan cheese

(ContainsMilk)

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2444 kJ
Fat28.8 g
of which saturates5.2 g
Carbohydrate29.8 g
of which sugars14.6 g
Dietary Fibre11 g
Protein48.7 g
Sodium913 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat oven to 240°C/220°C fan-forced. Chop carrot and potato into small chunks. Slice onion into thin 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 ranch dressing, mayonnaise and most of the grated Parmesan cheese (save a pinch for garnish!) in a small bowl. Season to taste.

4

When veggies have 10 minutes remaining, combine garlic & herb seasoning and a drizzle of olive oil in a medium bowl. Add chicken tenderloins. Season, then turn 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.

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

5

While chicken is cooking, thinly slice cucumber. In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add cucumber and mixed leaves. Toss to coat.

6

Divide garlicky chicken, roast veggies and salad between bowls. Drizzle sauce over chicken and salad. Sprinkle walnuts and remaining Parmesan over salad to serve.