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Crumbed Chicken Salad with Creamy Garlic Dressing

Crumbed Chicken Salad with Creamy Garlic Dressing

Quick Prep | Ready in 15 | Serves 2

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Lunch in less than 15 minutes? We've got you covered with crumbed chicken tenders on a bed of crisp veggies, plus a mouthwatering garlicky dressing. Perfect to prep and take anywhere, or to be made on the spot for an instant meal.

Tags:Under 650kcal
Allergens:GlutenEggs

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time15 minutes
Cooking difficultyEasy
Ingredients

Serving 2 people

Ingredientsarrow down iconarrow down icon

Serving 2 people

1 packet

crumbed chicken breast strips

(ContainsGluten)

1

tomato

1

cucumber

1

carrot

1 packet

garlic aioli

(ContainsEggs)

1 bag

salad leaves

Not included in your delivery

olive oil

1 tsp

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2456 kJ
Fat34.5 g
of which saturates3.1 g
Carbohydrate36.2 g
of which sugars11.6 g
Protein33.6 g
Sodium757 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, cook the crumbed chicken breast strips, turning, until deep golden brown, 5-6 minutes. Transfer to a plate lined with paper towel to cool. TIP: Chicken is cooked through when it's no longer pink inside.

2

While the chicken is cooking, roughly chop the tomato. Thinly slice the cucumber into half-moons. Grate the carrot. In a small bowl, combine the garlic aioli, white wine vinegar and a drizzle of olive oil. Divide the dressing between two reusable containers.

3

In a large bowl, combine the tomato, cucumber, carrot and mixed salad leaves then divide between the two containers. When the chicken is cooled, divide into two portions and wrap in foil or place in two reusable containers. Refrigerate. TIP: Save on washing up and don't use a bowl, simply divide veggies between the containers!

4

At lunch, toss the salad with the creamy garlic dressing to combine. Season to taste. Reheat the chicken in a sandwich press or microwave in a heatproof bowl for 1 minute. Thickly slice the chicken and serve on top of the salad. TIP: A sandwich press will help keep the chicken crispy!