Crumbed Chicken Salad with Creamy Garlic Dressing

Name: Crumbed Chicken Salad with Creamy Garlic Dressing Quick Prep | Ready in 15 | Serves 2
Total time: 15 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 packet Crumbed Chicken Breast Strips; 1 tomato; 1 cucumber; 1 carrot; 1 packet garlic aioli; 1 tsp white wine vinegar; 1 bag salad leaves

Quick Prep | Ready in 15 | Serves 2

Get up to $175 off

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:

Calorie Smart

Allergens:

Gluten

•Eggs

•Soy

The quantities provided above are averages only.

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

Total15 minutes

Cooking Time

DifficultyEasy

Ingredients

/ Serving 2 people

1 packet

Crumbed Chicken Breast Strips

(Contains: Gluten; )

tomato

cucumber

carrot

1 packet

garlic aioli

(Contains: Eggs, Soy; )

1 bag

salad leaves

Not included in your delivery

olive oil

1 tsp

white wine vinegar

Nutrition Values

/ 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

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

Cooking Steps

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.

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.

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!

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!