Quick Ranch Chicken Salad
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Quick Ranch Chicken Salad

Quick Ranch Chicken Salad

with Herby Croutons, Corn & Cheddar

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.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:
Kid Friendly
•Calorie Smart
•Under 40g carbs
•Over 30g protein
Allergens:
Gluten
•Soy
•Wheat
•Egg
•Milk

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 Time25 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1

Sweetcorn

1

Bake-At-Home Ciabatta

(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )

1

All-American Spice Blend

1

Chicken Tenderloins

1

Garlic & Herb Seasoning

1

Snacking Tomatoes

1

Mixed Salad Leaves

1

Ranch Dressing

(Contains Egg, Milk;)

1

Cheddar Cheese

(Contains Milk;)

Not included in your delivery

olive oil

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Nutritional Values

Energy (kJ)2168 kJ
Calories518 kcal
Fat23 g
of which saturates6.7 g
Carbohydrate29.3 g
of which sugars8.3 g
Dietary Fibre6.7 g
Protein46.3 g
Sodium1097 mg
The average adult daily energy intake is 8700 kJ

Instructions

1

• Drain the sweetcorn. Cut or tear bake-at-home ciabatta (see ingredients) into bite-sized chunks. • In a medium bowl, combine All-American spice blend, a drizzle of olive oil and a pinch of salt and pepper. Add chicken tenderloins, turning to coat. Set aside. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a large bowl.

TIP: Cover the pan with a lid if the kernels are 'popping' out.

2

• In a medium bowl, combine torn ciabatta, garlic & herb seasoning (see ingredients) and a generous drizzle of olive oil. Toss to coat. • Return frying pan to medium-high heat. Cook ciabatta until golden, 3-4 minutes. Transfer to a plate.

Little cooks: Take charge by combining the ciabatta, seasoning and olive oil!

3

• Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken until browned and cooked through (when no longer pink inside), 3-4 minutes each side. • Meanwhile, halve snacking tomatoes. To the bowl with the corn, add tomatoes, mixed salad leaves, croutons and ranch dressing. Season, then toss to coat.

Little cooks: Take the lead by tossing the salad!

4

• Divide ranch salad between bowls. • Top with chicken. • Sprinkle with Cheddar cheese to serve. Enjoy!