[Savvy Shortcuts] NZ Double Herby Chicken & Brussels Sprout Caesar Salad
with Pre-Prepped Fries & Parmesan
- Sulphites
- Eggs
- Milk
- Walnut
- Sulphites
- May contain traces of allergens
- Almond
- Cashew
- Fish
- Soy
- Wheat
- Gluten
- Sesame
Ingredients
1
apple
1 packet
Brussels Sprouts
1 packet
Potato Fries
(Contains: Sulphites May be present: Sulphites)
640 g
Chicken Breast Strips
1
Cos Lettuce
1 sachet
Classic Roast Seasoning
1 packet
Caesar dressing
(Contains: Eggs, Milk May be present: Almond, Cashew, Fish, Soy, Wheat, Gluten, Sesame)
1 packet
Grated Parmesan Cheese
(Contains: Milk)
1 packet
Walnuts
(Contains: Walnut)
Nutrition
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Place potato fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, halve Brussels sprouts. • Thinly slice apple into sticks. Trim end of cos lettuce and roughly tear leaves (see ingredients). • Place Brussels sprouts on a second lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Arrange cut-side down and roast until tender, 15-18 minutes. TIP: The Brussels sprouts will char slightly, this adds to the flavour!
• While the Brussels sprouts are roasting, in a medium bowl, combine classic roast seasoning and a drizzle of olive oil. Add chicken breast strips, turning to coat. • Heat a large frying pan over medium-high heat. Toast walnuts, tossing, until golden, 3-4 minutes. Transfer to a small bowl and set aside. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken strips until browned and cooked through, turning occasionally, 6-8 minutes (cook in batches if your pan is getting crowded). TIP: The chicken is cooked when it is no longer pink inside.
• In a large bowl, combine cos lettuce, apple, roasted Brussels sprouts and Caesar dressing. Season to taste. • Divide pre-prepped fries, herby chicken and Brussels sprout Caesar salad between plates. Sprinkle over grated Parmesan cheese and toasted walnuts to serve. Enjoy!
