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 30g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Sweetcorn
1 tin
Bake-At-Home Ciabatta
0.5
Chicken tenderloins
1 packet
Garlic & herb seasoning
0.5 sachet
Snacking Tomatoes
1 punnet
Mixed salad leaves
1 bag
Ranch dressing
1 packet
All-American spice blend
1 sachet
Cheddar cheese
1 packet
• Drain 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.
• In a second 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, tossing, until golden, 3-4 minutes. Transfer to a plate.
• 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 corn, add tomatoes, mixed salad leaves, croutons and ranch dressing. Season, then toss to coat.
• Divide ranch salad between bowls. • Top with chicken. • Sprinkle with shredded Cheddar cheese to serve. Enjoy!
2107
kJ
Energy (kJ)
22.8
g
Fat
6.7
g
of which saturates
26.1
g
Carbohydrate
6.7
g
of which sugars
6
g
Dietary Fibre
46.8
g
Protein
1128
mg
Sodium
