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
Chicken Tenderloins
660 g
Bake-At-Home Ciabatta
1
Dijon mustard
1 packet
Tomato
1
Caesar Dressing
1 packet
Cucumber
1
Savoury Seasoning
1 sachet
Slaw Mix
1 packet
Mixed Salad Leaves
1 packet
• In a large 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. Cook in batches if your pan is getting crowded. 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. • Add deluxe salad mix, 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 (see ingredients) to serve. Enjoy!
637
kcal
Calories
2670
kJ
Energy (kJ)
17.7
g
Fat
3
g
of which saturates
34.9
g
Carbohydrate
6.8
g
of which sugars
6.6
g
Dietary Fibre
81.3
g
Protein
0
mg
Cholesterol
1170
mg
Sodium
