Double American-Spiced Chicken Ranch Salad
with Cherry Tomatoes & Corn Chips
Calories
:
828 kcalProtein
:
84.2g proteinPreparation Time
:
25 minutesDifficulty
:
EasyAllergens:
- Milk
- Eggs
Topped with perfectly seasoned chicken tenders and brought together with crisp ciabatta croutons and creamy ranch dressing, this is our kind of salad! The cheese gets nice and gooey from the seared chicken for that extra yum factor, and the sweet bursts of cherry tomato add a pop of colour and some acidity to balance the richness.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 sachet
All-American Spice Blend
1
Red Butter Lettuce
1 packet
Cheddar Cheese
(Contains: Milk)
660 g
Chicken Tenderloins
1 tin
Sweetcorn
1 bag
Corn Chips
1
Cucumber
1 packet
Ranch Dressing
(Contains: Eggs, Milk)
1 packet
Snacking Tomatoes
Not included in your delivery
1 drizzle
olive oil
Utensils
•Large Non-Stick Pan
Cooking Steps
1
- Drain sweetcorn.
- Roughly chop tomato and cucumber.
- Finely shred cos lettuce.
- Roughly crush corn chips in the packet.
2
- 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. In the last minute, add All-American spice blend, tossing to coat. TIP: Cook in batches if your pan is getting crowded.
3
- To a large bowl, add corn, tomato, cucumber, cos lettuce, corn chips and ranch dressing. Season, then toss to coat.
4
- Divide ranch salad between bowls.
- Top with chicken.
- Sprinkle shredded Cheddar cheese. Enjoy!
