Garlicky Double Chicken & Nutty Salad
with Roast Potatoes & Garlic Aioli- Eggs
- Walnut
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
It doesn't take much to turn a good meal into a great one, just as you'll see tonight thanks to the additions herby seasoning and walnuts. Flavour, crunch and spice aplenty!
Ingredients
1
Celery
660 g
Chicken Tenderloins
1 sachet
Garlic & Herb Seasoning
1 packet
Garlic Aioli
(Contains: Eggs;)
1 packet
Mixed Salad Leaves
2
Potato
1
Red Apple
1 packet
Walnuts
(Contains: May contain traces of allergens, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut;)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place on lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes. Allow cool slightly.
• Meanwhile, in a large bowl, combine chicken tenderloins, garlic & herb seasoning and a drizzle of olive oil.
• When potatoes have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side (cook in batches if necessary). TIP: Chicken is cooked through when it is no longer pink inside.
• Meanwhile, thinly slice celery and red apple.
• In a medium bowl, combine celery, apple, mixed salad leaves, horseradish sauce and a drizzle of white wine vinegar. • Toss to coat and season.
• Divide roast potatoes, garlicky chicken and horseradish walnut-apple salad between plates. • Top salad with walnuts. Serve with garlic aioli. • Enjoy!
