Double Pre-Marinated Chicken & Apple Slaw
with Croutons & Herby Mayo Dressing
- Eggs
- Soy
- Wheat
- Gluten
- Lupin
- Sesame
- Almond
- Hazelnut
- Eggs
- Milk
- May contain traces of allergens
You’re not going to believe how simple it is to make this colourful salad yourself, from crunchy croutons, sweet apples, herby mayo and succulent chicken. Once you’ve got this baby down, soggy supermarket salads will be a distant memory.
Ingredients
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy)
640 g
Herby Marinated Chicken Thigh
1
Carrot
1 packet
Shredded Cabbage Mix
1
apple
1
Lemon
1
Ciabatta
(Contains: Wheat, Gluten, Soy May be present: Lupin, Sesame, Almond, Hazelnut, Eggs, Milk)
Not included in your delivery
1 drizzle
olive oil
Nutrition
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut or tear ciabatta into bite-sized chunks. • Place croutons on a lined oven tray, drizzle with olive oil and season with salt and pepper. • Toss to coat, spread out evenly, then bake until golden, 5-7 minutes. Set aside to cool slightly.
• While the croutons are baking, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook herby marinated chicken thigh in batches, until browned, 2-3 minutes each side. • Transfer chicken to a second lined oven tray and roast until cooked through, 10-12 minutes. TIP: Chicken is cooked through when It's no longer pink inside.
• Meanwhile, thinly slice apple. Grate the carrot. Slice lemon into wedges. • In a large bowl, combine dill & parsley mayonnaise, a drizzle of olive oil and a splash of water. • Add shredded cabbage mix, apple, carrot and croutons. Add a squeeze of lemon juice, season and toss to combine.
• Slice golden chicken. • Divide crouton slaw with herby-mayo dressing between plates. • Top with chicken, spooning over any resting juices. • Serve with any remaining lemon wedges. Enjoy!
