with Honey Dijon Dressing
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 and bacon 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
Cornflour
1 packet
Garlic & herb seasoning
1 sachet
Chicken tenderloins
1 packet
Diced bacon
1 packet
Tomato
1
Apple
1
Honey
0.5 tbs
White wine vinegar
1 drizzle
Mixed salad leaves
1 bag
Ranch dressing
1 packet
Flaked almonds
1 packet
Dijon mustard
1 packet
• Cut bake-at-home ciabatta into slices. • Toast or grill the ciabatta to your liking. • Meanwhile, in a medium bowl, combine cornflour, 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 and diced bacon, breaking up bacon with a spoon, until browned and golden through, 6-7 minutes each side. TIP: Chicken is cooked through when it is no longer pink inside.
• Meanwhile, roughly chop tomato. • Thinly slice apple into wedges. • Tear ciabatta into chunks. • In a large bowl, combine Dijon mustard, the honey, a drizzle of the white wine vinegar and a good drizzle of olive oil. Season. • Add mixed salad leaves, ciabatta, tomato and apple. Toss to coat. Little cooks: Take the lead by tossing the salad!
• Divide crouton salad between bowls. Top with chicken and bacon. • 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!
2464
kJ
Energy (kJ)
17.5
g
Fat
4
g
of which saturates
53.5
g
Carbohydrate
14.2
g
of which sugars
51.6
g
Protein
1469
mg
Sodium
