with Caesar Dressing & Walnuts
Zest up your salad game with this vibrant plate that’s packed with crunch! Pan-seared chicken is served alongside a fresh medley of green butter lettuce, tomato and cucumber. But the real magic is in the toppings: Ciabatta croutons, toasted walnuts and a generous sprinkle of Parmesan cheese. Toss it all in a creamy Dijon-infused Caesar dressing for a meal that hits every flavour note.
Allergens
Utensils
Tags
Diced Chicken
300 g
Savoury Seasoning
1 sachet
Cucumber
1
Ciabatta
1
Dijon mustard
1 packet
Caesar dressing
1 packet
Trio Lettuce
1
Grated Parmesan Cheese
1 packet
Tomato
1
Walnuts
1 packet
Olive oil
1 drizzle
Honey
0.5 tbs
Vinegar
1 drizzle
• In a medium bowl, combine diced chicken, 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 occasionally, until browned and cooked through,
5-6 minutes. Transfer to a plate and cover to keep warm.
TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, roughly chop tomato and cucumber.
• Roughly chop green butter lettuce and walnuts.
• Cut or tear ciabatta into bite-sized chunks.
• Return the frying pan to medium-high heat with a generous drizzle of olive
oil. Cook ciabatta until golden and slightly crispy, 5-6 minutes. Season
to taste.
• In a large bowl, combine Dijon mustard, the honey and a drizzle of vinegar
and olive oil. Season to taste.
• Add lettuce, toasted ciabatta, tomato and cucumber. Toss to coat.
Little cooks: Take the lead by tossing the salad!
• Divide crouton salad between bowls.
• Top with savoury chicken and drizzle over Caesar dressing.
• Sprinkle with grated Parmesan cheese and walnuts to serve. Enjoy!
736
kcal
Calories
3080
kJ
Energy (kJ)
28.8
g
Fat
5.4
g
of which saturates
66.9
g
Carbohydrate
11.8
g
of which sugars
5.8
g
Dietary Fibre
49.8
g
Protein
0
mg
Cholesterol
1450
mg
Sodium
