Crumbed Chicken Salad with Creamy Herb Dressing

Name: Crumbed Chicken Salad with Creamy Herb Dressing Quick Prep | Ready in 15 | Serves 2
Total time: 15 min
Yield: 2
Cuisine: Modern
Ingredients: 1 olive oil; 1 packet Crumbed Chicken Breast Strips; 1 tomato; 1 cucumber; 1 carrot; 1 packet Dill & Parsley Mayonnaise; 1 bag salad leaves

Quick Prep | Ready in 15 | Serves 2

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There’s nothing quite like the golden crust of a good old-fashioned crumbed chicken breast strip to cheer you up – that’s just simple science. And as for condiments? We think our delish dill and parsley mayo might just make for the ultimate finishing touch in this speedy lunch delight.

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

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy; )

1 bag

salad leaves

Not included in your delivery

olive oil

Nutrition Values

/ per serving

Energy (kJ)2593 kJ

Fat40.4 g

of which saturates3.6 g

Carbohydrate32 g

of which sugars8.5 g

Protein33.5 g

Sodium657 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 and cooked through, 5-6 minutes. Transfer to a plate lined with paper towel. TIP: Chicken is cooked through when it's no longer pink inside.

While the chicken is cooking, roughly chop the tomato. Roughly chop the cucumber into half-moons. Grate the carrot. Divide the dill & parsley mayonnaise between two reusable containers. Add a drizzle of olive oil and stir to combine.

In a large bowl, combine the tomato, cucumber, carrot and mixed salad leaves, then divide between the containers. When the chicken is cooled, divide into two portions and wrap in foil or place in two separate 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 herb dressing to combine. Season to taste. Remove the wrapping from the chicken and reheat in a sandwich press or on a plate in the microwave for 1 minute bursts. Thickly slice the chicken and serve on top of the salad. TIP: A sandwich press will help keep the chicken crispy!