with Caesar Dressing
We're in our light and bright era this Summer, so only a salad will do. With our deluxe salad mix full of cabbage, corn and celery to name a few of its gorgeous components, you only need to sear some chicken toast some croutons to have a salad fit for a sunny Sunday evening. *This recipe is under 650kcal per serving.*
Allergens
Utensils
Tags
Olive oil
Chicken tenderloins
1 packet
Savoury seasoning
1 sachet
Tomato
1
Cucumber
1
Bake-At-Home Ciabatta
1
Dijon mustard
1 packet
Honey
0.5 tbs
Vinegar
drizzle
Deluxe salad mix
1 bag
Caesar dressing
0.5 packet
Fetta Cubes
1 packet
• In a medium bowl, combine chicken tenderloins, savoury seasoning, a pinch of salt and pepper and a drizzle of olive oil. • 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. 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, 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 seared chicken, crumble over fetta cubes and drizzle over caesar dressing. Enjoy!
2145
kJ
Energy (kJ)
17.1
g
Fat
3.7
g
of which saturates
40.1
g
Carbohydrate
10.6
g
of which sugars
46.7
g
Protein
1323
mg
Sodium
