Crumbed Chicken Salad
with Creamy Garlicky Dressing
- Eggs
- Soy
- Gluten
Ingredients
1
Tomato
1
Cucumber
1
Carrot
packet
Garlic Aioli
(Contains: Eggs, Soy; )
1 packet
Mixed Salad Leaves
Crumbed Chicken Breast Strips
(Contains: Gluten; )
Nutrition Values
Cooking Steps
Heat a large frying pan over a medium-high heat with enough olive oil to coat the base. When the oil is hot, cook the crumbed chicken breast strips, turning, until deep golden brown, 5-6 minutes. Transfer to a plate lined with paper towel to cool. TIP: Chicken is cooked through when it's no longer pink inside.
While the chicken is cooking, roughly chop the tomato. Slice the cucumber into half-moons. Grate the carrot. In a small bowl, combine the garlic aioli, white wine vinegar and a drizzle of olive oil. Divide the dressing between two reusable containers.
In a large bowl, combine the tomato, cucumber, carrot and mixed salad leaves and divide between the two containers. When the chicken has cooled, divide into two portions and wrap in foil, or place in two reusable containers. Refrigerate. TIP: Save on washing up and don't use a bowl, simply divide veggies between the containers!
At lunch, toss the salad with the creamy garlic dressing to combine. Season to taste. Reheat the chicken in a sandwich press or microwave in a heatproof bowl for 1 minute. Thickly slice the chicken and serve on top of the salad. TIP: A sandwich press will help keep the chicken crispy! Enjoy!
