Golden Chicken & Bacon Caesar-Style Salad
with Garlic Roast Potatoes & Cherry BBQ Sauce
Let’s get this dinner started with crispy chicken bites and a cherry BBQ sauce to glaze the chicken so your mouth really starts watering. Toss it through the caesar-style salad with bacon and croutons, and get ready for a taste sensation!
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
Ingredients
2
potato
2 clove
garlic
1
ciabatta
(Contains Soy, Gluten(Wheat); May be present Egg, Sesame, Milk, Almond, Hazelnut. )
1 packet
diced bacon
1 head
cos lettuce
1
cucumber
1
avocado
½
lemon
1 packet
Cherry Sauce
1 packet
BBQ sauce
1 sachet
All-American Spice Blend
1 packet
chicken breast
1 packet
cornflour
(May be present Milk, Gluten, Peanut, Soy, Sesame, Almond, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut, Brazil Nut. )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1 tbs
plain flour
(Contains Gluten; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C. • Cut potato into bite-sized chunks, then place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until just tender, 18-20 minutes. • Meanwhile, finely chop garlic. • In a small microwave-safe bowl, add the butter and garlic and microwave in 10 second bursts, until melted. Season with salt and pepper, then set aside. • Once the potatoes are semi-roasted, remove from the oven and lightly crush potatoes on the tray. Drizzle with the melted garlic butter. • Return to the oven and continue roasting until golden, 8-10 minutes.
• While the potatoes are roasting, cut or tear ciabatta into bite-sized chunks. • Place ciabatta and diced bacon on a second lined oven tray. Drizzle with olive oil and season with salt and pepper, tossing to coat. • Bake until golden, 5-10 minutes, then transfer to a large bowl.
• Meanwhile, roughly chop cos lettuce. • Thinly slice cucumber into half-moons. • Slice avocado in half, scoop out flesh and roughly chop. • Slice lemon into wedges. • In a small bowl, combine cherry sauce and BBQ sauce. Set aside. • In a medium bowl, combine All-American spice blend, a pinch of salt and a drizzle of olive oil. Add chicken breast strips and toss to coat.
• Heat a large frying pan over medium-high heat with enough olive oil to cover the base. • To the chicken, add cornflour and the plain flour, tossing to coat. • When oil is hot, dust off any excess flour, then cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 4-5 minutes. • Transfer to a paper towel-lined plate.
• To the bowl with the bacon and croutons, add cos lettuce, cucumber, avocado, grated Parmesan cheese, dill & parsley mayonnaise, a squeeze of lemon juice and a drizzle of olive oil. Toss to combine and season to taste.
• Bring everything to the table. Help yourself to some hearty chicken and bacon Caesar-style salad with garlic potatoes. • Drizzled over cherry BBQ sauce to serve. Enjoy!