HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGarlicky Chicken & Caesar Style Salad
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 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 650kcalUnder 30g carbsHigh ProteinNaturally Gluten-FreeNot Suitable for Coeliacs
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
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount






red onion

1 packet

caesar dressing

(ContainsEgg, Milk)

1 packet



1 sachet

garlic & herb seasoning

1 packet

chicken tenderloins



1 bag

mixed salad leaves

1 packet


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

1 packet

grated Parmesan cheese


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)2634 kJ
Fat35.2 g
of which saturates5.8 g
Carbohydrate28.1 g
of which sugars14.2 g
Dietary Fibre10.9 g
Protein49.1 g
Sodium942 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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• Preheat oven to 240°C/220°C fan-forced. • Chop carrot and potato into small chunks. • Slice red onion into thick wedges.


• 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.


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


• 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.

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


• Meanwhile, 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.


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