Double Savoury Chicken & Mustard Crouton Salad
with Caesar Dressing
We're in our light and bright era, so only a salad will do. With our mixed salad and slaw mix joining in perfect matrimony, you only need to sear the chicken and toast some croutons to have a salad fit for a sunny evening.
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
Caesar Dressing
(Contains: Eggs, Milk;)
1
Bake-At-Home Ciabatta
(Contains: Hazelnut, Eggs, Milk, Soy, Sulphites, Lupin, Sesame, Almond, May contain traces of allergens, Wheat, Gluten, Soy;)
660 g
Chicken Tenderloins
1
Cucumber
1 packet
Dijon Mustard
1 packet
Mixed Salad Leaves
1 sachet
Savoury Seasoning
1 packet
Slaw Mix
1
Tomato
Utensils
Cooking Steps
• In a large bowl, combine savoury seasoning, a pinch of salt and pepper and a drizzle of olive oil. Add chicken tenderloins, toss to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken, tossing, until browned and cooked through, 3-4 minutes each side. Cook in batches if your pan is getting crowded. TIP: Chicken is cooked through when it is no longer pink inside.
• Meanwhile, roughly chop tomato and cucumber. • Halve bake-at-home ciabatta. Toast or grill to your liking then roughly chop or tear into bite-sized chunks.
• In a large bowl, combine Dijon mustard, the honey and a drizzle of vinegar and olive oil. Season. • Add deluxe salad mix, toasted ciabatta, tomato and cucumber. Toss to coat. Little cooks: Take the lead by tossing the salad!
• Divide crouton salad between bowls. • Top with savoury chicken and drizzle over caesar dressing (see ingredients) to serve. Enjoy!
