with Caesar Dressing
We're in our light and bright era, so only a salad will do. With our mixed salad and slaw mix joining in perfect matrimony, you only need to sear the chicken and toast some croutons to have a salad fit for a sunny evening. *This recipe is under 650kcal per serving.*
Allergens
Utensils
Tags
Caesar Dressing
1 packet
Chicken Tenderloins
330 g
Bake-At-Home Ciabatta
1
Cucumber
1
Dijon mustard
1 packet
Mixed Salad Leaves
1 packet
Savoury Seasoning
1 sachet
Slaw Mix
1 packet
Tomato
1
Olive oil
1 drizzle
Honey
0.5 tbs
Vinegar
1 drizzle
• In a medium bowl, combine savoury seasoning, a pinch of salt and pepper and a
drizzle of olive oil. Add chicken tenderloins, toss to coat.
• 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 and a drizzle of vinegar and
olive oil. Season to taste.
• Add slaw mix, mixed salad leaves, toasted ciabatta, tomato and cucumber.
Toss to coat.
Little cooks: Take the lead by tossing the salad!
• Divide mustard crouton salad between plates.
• Top with savoury chicken and drizzle over caesar dressing (see ingredients) to
serve. Enjoy!
2180
kJ
Energy (kJ)
521
kcal
Calories
19.2
g
Fat
2.8
g
of which saturates
40.3
g
Carbohydrate
12.2
g
of which sugars
6.3
g
Dietary Fibre
44.4
g
Protein
0
mg
Cholesterol
1110
mg
Sodium
