with Ciabatta Croutons
Our tried-and-true Aussie spice blend saves the day! A new winner of a chicken dinner, this one comes complete with a creamy, herby slaw with a touch of tartness from the apple, plus baked croutons for that crunch factor.
Allergens
Utensils
Tags
Olive oil
Bake-At-Home Ciabatta
1
Chicken breast
1 packet
Cucumber
1
Baby spinach leaves
1 bag
Dill & parsley mayonnaise
1 packet
Slaw mix
1 bag
Aussie spice blend
1 sachet
• Preheat oven to 240°C/200°C fan-forced. Cut or tear bake-at-home ciabatta into chunks. • Place ciabatta chunks on a lined oven tray. • Bake until croutons are golden, 8-10 minutes.
• Meanwhile, thinly slice cucumber into half-moons. • Roughly chop baby spinach leaves. • Slice chicken breast into thin strips. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook chicken strips and Aussie spice blend, tossing occasionally, until browned and cooked through (when no longer pink inside), 3-4 minutes.
• In a large bowl, combine dill & parsley mayonnaise, a drizzle of olive oil and a splash of water. • Add slaw mix, cucumber, spinach and slightly cooled croutons. • Season, then toss to coat.
• Divide creamy slaw between plates. Top with Aussie chicken. • Pour over any juices from the pan to serve. Enjoy!
2943
kJ
Energy (kJ)
42.1
g
Fat
4.1
g
of which saturates
35.5
g
Carbohydrate
6.8
g
of which sugars
44.3
g
Protein
941
mg
Sodium
with Cherry Tomatoes & Ciabatta Croutons
