avec portobellos et croûtons à l'ail
Ingrédients : Poitrine de poulet • Tofu (soya non OGM, eau, sulfate de calcium, chlorure de magnésium) (soya) • Champignon portobello • Épinards • Pain ciabatta (farine de blé enrichie non blanchie et non traitée (farine de blé, niacine, fer réduit, mononitrate de thiamine, riboflavine, acide folique), eau, sel marin, levure, farine d'orge maltée) (orge, blé) • Citron • Parmesan (lait pasteurisé, substances laitières modifiées, eau, amidon de maïs et/ou amidon de pomme de terre modifiés, fromage (lait, culture bactérienne, sel, enzyme microbienne, lipase), sel, acide citrique, phosphate de sodium, acide lactique, arôme, citrate de sodium, sorbate de potassium, colorant caramel, bêta-carotène, mélange antiagglomérant (fécule de pomme de terre, amidon de maïs, dextrose, sulfate de calcium, cellulose, natamycine, enzyme)) (lait) • Mayonnaise (huile de canola et/ou de soya, œuf entier liquide, jaune d'œuf surgelé, eau, sel, sucre, vinaigre, jus de citron concentré, extrait d'épices, moutarde, acide lactique, EDTA de calcium disodique) (moutarde, œuf) • Vinaigrette César (huile de soja, eau, vinaigre, jaune d'œuf congelé, fromage parmesan (lait), fromage romano (lait), sucre, sel, amidon de maïs modifié, sauce worcestershire (vinaigre, mélasse verte, glucose, eau, sel, caramel, ail en poudre, sucre, épices, tamarin, arôme naturel, sulfite), jus de citron concentré, ail, ail séché, moutarde, huile de canola, poudre d'oignon, anchois, épices, arôme naturel, gomme de xanthane, acide citrique, acide phosphorique, sorbate de potassium, benzoate de sodium, EDTA de calcium et de disodium) (anchois, œuf, lait, moutarde) • Chapelure italienne (chapelure grillée [farine enrichie (farine de blé, orge maltée, niacine, sulfate ferreux, mononitrate de thiamine, riboflavine, acide folique), sirop de maïs à haute teneur en fructose, sirop de maïs, huile végétale partiellement hydrogénée, eau, levure, sel, sucres (cassonade, miel, mélasse, sucre, dextrose), gluten de blé, lactosérum, farine de soya, farine de seigle, farine de maïs, son d'avoine, farine de maïs, fécule de maïs, farine de riz, farine de pommes de terre, beurre, agents de conditionnement de la pâte (mono et diglycérides, stéaroyl-lactylate de sodium et/ou de calcium, lécithine de soya, carbonate de calcium, acide ascorbique), nutriments de levure (sulfate d'ammonium, sulfate de calcium, phosphate monocalcique), vinaigre distillé, lait écrémé, babeurre, acide citrique, vinaigre de céréales, datte, iodate de potassium, gomme de guar, phosphate de calcium, acide lactique, propionate de calcium, acide lactique, propionate de calcium, sorbate de potassium, graines de sésame], sel, fromage pecorino romano importé (lait de brebis, sel, présure), épices, arômes naturels et artificiels, ail, oignon et persil) (orge, lait, avoine, seigle, sésame, soya, blé) • Sel d'ail (sel, poudre d'ail, dioxyde de silicium).
Allergens
Utensils
Tags
Tofu
1 unit(s)
Parmesan, râpé grossièrement
0.5 cup
Sel d'ail
4 g
Bébés épinards
113 g
Champignons portobello
2 unit(s)
Citron
1 unit(s)
Petit pain ciabatta
1 unit(s)
Vinaigrette César
2 tbsp
Mayonnaise
2 tbsp
Chapelure italienne
4 tbsp
Poitrines de poulet
2 unit(s)
Sel
0.33 tsp
Poivre
0.33 tsp
Huile
3 tbsp
- Before starting, preheat the oven to 450°F.
Wash and dry all produce. - Thinly slice mushroom caps and stems into 1/2-inch slices.
- To a large bowl, juice half the lemon (whole lemon for 4 servings). Add caesar dressing. Season with pepper, then whisk to combine.
- Cut remaining lemon into wedges.
- Arrange mushrooms on an unlined baking sheet.
- Add1 tbsp (2 tbsp) oil, the half the garlic salt and pepper. Toss to combine.
- Bake in the middle of the oven, flipping halfway through, until fork-tender, 6-8 min.
- Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the top of the oven for 18-22 min, until golden and cooked through. **
- Meanwhile, heat a large non-stick pan over medium.
- Cut tofu in half, parallel to the cutting board. Pat tofu thoroughly dry with paper towels.
- Season all sides with salt and pepper.
- To a shallow dish, add breadcrumbs. Season with salt and pepper, stir to combine.
- Spread mayo all over tofu.
- Working with one piece of tofu at a time, press both sides into breadcrumbs to coat completely.
- When hot, add 1 tbsp (2 tbsp) oil then tofu. Sear for 1 min perside, until tofu is golden-brown all over. (TIP: For 4 ppl cook tofu in 2 batches, using 1 tbsp oil for each batch!)
- Transfer to one side of a parchment-lined baking sheet.
- Cut buns into 1-inch pieces.
- Add bread pieces to the parchment-lined baking sheet beside tofu, toss bun pieces with 1/2 tbsp (1 tbsp) oil, then season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
- Roast in the middle of the oven for 5-6 min. Stirring croutons and flipping tofu once halfway through, until croutons are lightly golden and tofu is cooked through.
- Once tofu is cooked through, season with salt.
- Slice crispy tofu into 1/4-inch slices. Thinly slice chicken.
- Add mushrooms, croutons, spinach and parmesan to the bowl with lemony caesar dressing.
- Toss to combine.
- Divide salad between plates.
- Top with crispy tofu and chicken.
- Squeeze lemon wedge over plate.
If you've opted to add chicken breast, pat dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the top of the oven for 18-22 min, until golden and cooked through. **
Thinly slice chicken. Top plates with chicken.
1020
kcal
Calories
61
g
Fat
13
g
Saturated Fat
44
g
Carbohydrate
5
g
Sugar
6
g
Dietary Fiber
71
g
Protein
150
mg
Cholesterol
2160
mg
Sodium
0.5
g
Trans Fat
1500
mg
Potassium
900
mg
Calcium
7.5
mg
Iron
