Herby Chicken Waldorf-Style Salad
with Croutons & Lime Aioli-Fetta
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Garlic Aioli
(Contains: Eggs;)
Rocket
1
Celery
1
Bake-At-Home Ciabatta
(Contains: Wheat, Gluten, Soy; May be present: Hazelnut, Eggs, Milk, Soy, Sulphites, Lupin, Sesame, Almond.)
1 packet
Snacking Tomatoes
1 sachet
Dried Oregano
330 g
Chicken Tenderloins
1 packet
Walnuts
(Contains: Walnut; May be present: Hazelnut, Milk, Soy, Sesame, Almond, Brazil nut, Cashew, Macadamia, Peanuts, Pecan, Pine nut, Pistachio.)
1 sachet
Garlic & Herb Seasoning
1
Apple
1 packet
Dried Cranberries
(May be present: Hazelnut, Milk, Soy, Sesame, Almond, Brazil nut, Cashew, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Walnut.)
1
Lime
1 packet
Mustard Cider Dressing
1 packet
Fetta Cubes
(Contains: Milk;)
1 packet
Spinach & Rocket Mix
Cooking Steps
• Cut chicken into 2cm chunks • In a bowl, combine chicken, garlic & herb seasoning, oregano, a drizzle of olive oil and a splash of water • Heat olive oil in a frying pan over high heat • Add chicken and cook, tossing, until browned and cooked through, 5-6 mins • Meanwhile, toast or grill ciabatta to your liking then tear into chunks. Drizzle with olive oil, then season.
• Halve snacking tomatoes. Chop apple and celery. Slice lime • In a bowl, combine tomatoes, apple, celery, salad leaves, cranberries and dressing. Season to taste.
• In a bowl, combine aioli, fetta and a squeeze of lime juice • Plate up salad. Top with chicken, lime aioli-fetta and walnuts • Serve with remaining lime.
