Golden Double Chicken & Sourdough Crouton Salad
with Parmesan & Italian Truffle Mayo
- Milk
- Gluten
- Soy
- Wheat
- Eggs
- Eggs
- Milk
- Sesame
- May contain traces of allergens
You’re not going to believe how simple it is to make this colourful salad yourself, from roast veggies and crunchy croutons to Italian truffle mayo and tender chicken, topped with sharp Parmesan cheese. Once you’ve got this baby down, soggy supermarket salads will be a distant memory.
Ingredients
1 packet
Mixed Salad Leaves
1
Red Onion
640 g
Chicken Breast
1 sachet
Classic Roast Seasoning
1 packet
Grated Parmesan Cheese
(Contains: Milk)
1
Carrot
1
Beetroot
2
Sliced Sourdough
(Contains: Gluten, Soy, Wheat May be present: Eggs, Milk, Sesame)
1 packet
Rosemary
1 packet
Italian Truffle Mayonnaise
(Contains: Wheat, Gluten, Eggs)
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar
Nutrition
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Slice onion into wedges. Cut carrot into thick half-moons. Cut beetroot into small chunks.• Pick and finely chop rosemary. • Place veggies on a lined oven tray. Add rosemary, drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes. Little cooks: Kids can help toss the veggies.
• Meanwhile, cut or tear sliced sourdough into bite-sized chunks. • Add sourdough to a second lined oven tray. Drizzle with olive oil, toss to coat, then sprinkle over 1/2 the grated Parmesan cheese. Bake until golden, 5-8 minutes.
• While the croutons are baking, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a large bowl, combine classic roast seasoning and a drizzle of olive oil. Add chicken and turn to coat.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 3-5 minutes each side (depending on thickness). Transfer to a plate to rest. TIP: Chicken is cooked through when it's no longer pink inside. TIP: Cook in batches if your pan is getting crowded.
• In a large bowl, combine a drizzle of white wine vinegar and olive oil, then season. • Add mixed salad leaves, roasted veggies, and croutons, then gently toss to combine.
• Slice golden chicken. Divide crouton salad between plates. Top with chicken, spooning over any resting juices. • Sprinkle over remaining Parmesan cheese. Drizzle with Italian truffle mayonnaise to serve. Enjoy! Little cooks: Kids can add the finishing touch by sprinkling the cheese on top.
