Garlicky Chicken & Roast Veggie Salad
with Caesar-Style Dressing & Walnuts
- Tree Nuts
- Eggs
- Milk
- May contain traces of allergens
- Gluten
- Peanuts
- Sesame
- Milk
- Soy
- Fish
- Traces of Tree Nuts
- Fish
- Wheat
- Traces of Cashew
- Almond
Here’s a riddle for you, what do chicken, garlic, veggies, a creamy dressing and a smattering of walnuts all have in common? If you haven’t guessed it then here’s the answer, they all go together perfectly in a bowl and tossed into a roast veggie salad, dressed in a caesar-style sauce with herby garlic chicken. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.* *Keep an eye out... Due to recent sourcing challenges, we’ve replaced tomato with cucumber, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1
carrot
2
potato
1 packet
walnuts
(Contains: Tree Nuts May be present: Gluten, Peanuts, Sesame, Milk, Soy)
1 packet
chicken breast
1 sachet
Garlic & Herb Seasoning
1 packet
Creamy Salad Dressing
(Contains: Eggs, Milk May be present: Gluten, Sesame, Soy, Fish, Tree Nuts)
1 packet
mayonnaise
(Contains: Eggs May be present: Sesame, Soy, Fish, Wheat, Cashew, Almond)
1 bag
Mixed Salad Leaves
1
cucumber
1 packet
Grated Parmesan Cheese
(Contains: Milk)
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Nutrition
You will need
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and potato into bite-sized chunks.
• Place carrot and potato on a lined oven tray. • Drizzle with olive oil, season with salt and pepper and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. • When the veggies have 5 minutes remaining, add walnuts to one side of the tray and roast until toasted.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, roughly chop cucumber. Cut chicken breast into 2cm chunks. • In a medium bowl, combine garlic & herb seasoning, chicken and a drizzle of olive oil. • In a small bowl, combine creamy salad dressing and mayonnaise. Season to taste and set aside.
Little cooks: Take charge by combining the sauces!
• When the veggies have 10 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.
TIP: Chicken is cooked through when it is no longer pink inside.
• In a second medium bowl, combine mixed salad leaves, cucumber, grated Parmesan cheese, roasted veggies and a drizzle of white wine vinegar and olive oil. Season to taste.
Little cooks: Take the lead by combining the ingredients for the salad!
• Divide roast veggie salad between bowls. Top with garlicky chicken. • Drizzle with Caesar-style dressing and sprinkle over toasted walnuts to serve. Enjoy!
