Golden Double Chicken & Sourdough Crouton Salad

Name: Golden Double Chicken & Sourdough Crouton Salad with Garlic Aioli & Parmesan Cheese
Total time: 35m
Yield: 2
Ingredients: 1 packet Mixed Salad Leaves; 1 Red Onion; 640 g Chicken Breast; 1 sachet Classic Roast Seasoning; 1 packet Grated Parmesan Cheese; 1 Carrot; 1 packet Garlic Aioli; 1 Beetroot; 2 Sliced Sourdough; 1 packet Rosemary

with Garlic Aioli & Parmesan Cheese

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Calories

624 kcal

Protein

82.4g protein

Difficulty

Easy

Allergens:

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.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Mixed Salad Leaves

Red Onion

640 g

Chicken Breast

1 sachet

Classic Roast Seasoning

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Carrot

1 packet

Garlic Aioli

(Contains: Eggs, Soy; )

Beetroot

Sliced Sourdough

(Contains: Eggs, Milk, Sesame, May contain traces of allergens, Gluten, Soy, Wheat; )

1 packet

Rosemary

Nutrition Values

Calories624 kcal

Energy (kJ)2610 kJ

Fat20.3 g

of which saturates5.1 g

Carbohydrate28.3 g

of which sugars13.9 g

Dietary Fibre7.4 g

Protein82.4 g

Sodium1050 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

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.

Make sure to cook the chicken in batches for best results!

• 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.