Golden Double Chicken & Sourdough Crouton Salad
with Garlic Aioli & Parmesan Cheese
- Milk
- Eggs
- Soy
- Gluten
- Wheat
- Eggs
- Milk
- Sesame
- May contain traces of allergens
You’re not going to believe how simple it is to make this Caesar-style salad yourself, from crunchy croutons to creamy aioli 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 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1
Beetroot
2
Sliced Sourdough
(Contains: Eggs, Milk, Sesame, May contain traces of allergens, Gluten, Soy, Wheat; )
1 packet
Rosemary
Nutrition Values
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. • Place veggies on a lined oven tray. 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 wholemeal panini into bite-sized chunks. • Add panini 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 Aussie spice blend 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.
• 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 garlic aioli to serve. Enjoy! Little cooks: Kids can add the finishing touch by sprinkling the cheese on top.
