with Cherry Tomatoes & Flaked Almonds
Sometimes only a salad bowl will do, so we've made sure to load this one full of some serious goodness. With tomato, apple, croutons and almonds for crunch, this chicken salad is the perfect meal if you want a simple weeknight dinner or something to pack for your lunch tomorrow! *This recipe is under 650kcal per serving.*
Allergens
Utensils
Tags
Olive oil
Bake-At-Home Ciabatta
1
Garlic & herb seasoning
1 sachet
Chicken tenderloins
2 packet
Snacking Tomatoes
1 packet
Apple
1
Dijon mustard
1 packet
Honey
0.5 tbs
White wine vinegar
drizzle
Mixed salad leaves
1 packet
Ranch dressing
1 packet
Flaked almonds
1 packet
• Cut bake-at-home ciabatta into slices. • Toast or grill the ciabatta to your liking. • Meanwhile, in a medium bowl, combine garlic & herb seasoning, chicken tenderloins and a pinch of salt.
• In a large frying pan, heat a good drizzle of olive oil over medium-high heat. • Cook chicken until browned and cooked through, 3-4 minutes each side. Cook chicken in batches for best result. TIP: Chicken is cooked through when it is no longer pink inside.
• Meanwhile, halve snacking tomatoes. • Thinly slice apple into wedges. • Tear ciabatta into chunks. • In a large bowl, combine Dijon mustard, the honey, a drizzle of white wine vinegar and a good drizzle of olive oil. Season. • Add mixed salad leaves, ciabatta, snacking tomatoes and apple. Toss to coat. Little cooks: Take the lead by tossing the salad!
• Divide crouton salad between bowls. Top with chicken. • Drizzle over ranch dressing. • Sprinkle over flaked almonds to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling over the flaked almonds and drizzling over the ranch!
3240
kJ
Energy (kJ)
14.3
g
Fat
2.5
g
of which saturates
72.4
g
Carbohydrate
13
g
of which sugars
85.7
g
Protein
1407
mg
Sodium
