Quick Crumbed Chicken, Halloumi & Summer Plum Salad
with Avo, Pickled Onion & Mint0.0(0)
Calories
:Â
862 kcalProtein
:Â
65.1g proteinDifficulty
:Â
EasyAllergens:
- Wheat
- Gluten
- Milk
Tonight, we're bringing the crunch and the tang with a flavour-packed chicken salad! Quick crumbed chicken breast strips are served alongside a vibrant summer salad. Get stuck into a mix of crisp cos lettuce and cucumber, sweet plum and refreshing mint. All tossed in a zingy dressing and finished off with creamy avocado and quick pickled onion for a fresh and satisfying meal.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½
Red Onion
1
Cucumber
1
Plum
1
Cos Lettuce
1
Avocado
1 packet
Mint
320 g
Chicken Breast
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
1 packet
Halloumi
(Contains: Milk; )
Not included in your delivery
2 tbs
olive oil
2 tbs
white wine vinegar
Nutrition Values
Calories862 kcal
Energy (kJ)3610 kJ
Fat70.8 g
of which saturates19.5 g
Carbohydrate33.3 g
of which sugars9.1 g
Dietary Fibre6.6 g
Protein65.1 g
Sodium1090 mg
Potassium116 mg
Calcium0.6 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 Frying Pan
Cooking Steps
1
- Thinly slice onion (see ingredients). Slice cucumber into thin rounds.
- Cut plum into 2cm wedges, carefully removing the stone.
- Roughly chop cos lettuce. Slice avocado in half, scoop out flesh and roughly chop. Pick mint leaves. Cut halloumi into 1cm slices.
- In a small microwave-safe bowl, combine onion, the vinegar and a good pinch of sugar and salt. Add enough water to just cover onion. Microwave for 30 second bursts, until softened.
2
- Pace your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
- Spread one-step coater evenly on a plate and season. Press chicken breast steaks into one-step coater, turning to coat. Set aside on a plate.
3
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook halloumi, until golden brown, 1-2 minutes each side. Transfer to a plate and cover to keep warm.
- Return frying pan to medium-high heat with a generous drizzle of olive oil. Cook chicken in batches until golden and cooked through, 3-5 minutes each side.
TIP: Chicken is cooked through when its no longer pink inside.
4
- In a large bowl, combine cos, cucumber, plum, mint, avocado, a drizzle of olive oil and vinegar. Season to taste.
- Slice chicken if preferred.
- Divide herby plum salad between bowls. Top with quick coated chicken and halloumi. Enjoy!
