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
600 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 largebowl, 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. Cook in batches if your pan is getting crowded. Transfer to a plate and cover to keep warm.
TIP: Chicken is cooked through when it is 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.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook ciabatta until golden and slightly crispy, 5-6 minutes. Season to taste.
• In a large bowl, combine Dijon mustard, the honey, a drizzle of vinegar and olive oil. Season.
• 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!
893
kcal
Calories
3740
kJ
Energy (kJ)
31.2
g
Fat
6.1
g
of which saturates
67.6
g
Carbohydrate
12.6
g
of which sugars
5.8
g
Dietary Fibre
83.3
g
Protein
0
mg
Cholesterol
1510
mg
Sodium
