[GTP] NZ Spiced Chicken Cos Salad
with Parmesan, Dijon Hollandaise & Walnuts
- Milk
- Walnut
- Gluten
- Milk
- Sesame
- Eggs
- Almond
- Wheat
- Soy
- Fish
- Cashew
- May contain traces of allergens
Ingredients
1
apple
1
Cos Lettuce
320 g
Chicken Thigh
1
Cucumber
1 packet
Hollandaise
(May be present: Gluten, Milk, Sesame, Eggs, Almond, Wheat, Soy, Fish, Cashew)
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 packet
Walnuts
(Contains: Walnut; )
1 sachet
All-American Spice Blend
1 packet
Dijon Mustard
Nutrition Values
Cooking Steps
• Finely shred cos lettuce (see ingredients). Thinly slice apple into wedges. Slice cucumber into rounds. • Cut chicken thigh into 2cm chunks. • In a medium bowl, combine chicken, All-American spice blend and a drizzle of olive oil. Set aside.
• Heat a large frying pan over medium-high heat. Toast walnuts, tossing, until golden, 3-4 minutes. Transfer to a small bowl. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing, until browned, 6-8 minutes. • Remove pan from heat, add the honey and turn chicken to coat.
TIP: The chicken is cooked through when it's no longer pink inside.
• Meanwhile, combine dijon mustard (see ingredients), hollandaise and a drizzle of olive oil in a large bowl. Set aside. • Add cos lettuce to the dressing, along with apple and cucumber. Season with salt and pepper and toss to combine.
If you've added Parmesan cheese, sprinkle it over at the end to garnish.
