HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSeared Chicken, Garlic Crouton & Roast Veggie Salad
Seared Chicken, Garlic Crouton & Roast Veggie Salad

Seared Chicken, Garlic Crouton & Roast Veggie Salad

with Aioli Dressing & Caramelised Onion

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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.


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Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount







2 clove




(ContainsGluten, SoyMay be presentEgg, Sesame, Tree Nuts, Peanuts, Sulphites, Milk)

1 packet

grated Parmesan cheese


1 packet

chicken breast

1 sachet

Aussie spice blend

1 packet

garlic aioli


1 bag

salad leaves

Not included in your delivery

olive oil

1 tbs

balsamic vinegar

½ tbs

water (for the onion)

1 tsp

brown sugar

½ tbs

water (for the dressing)

½ tbs

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2594 kJ
Energy (kJ)0 kJ
Fat26.5 g
of which saturates5.8 g
Carbohydrate45.7 g
of which sugars14.9 g
Dietary Fibre0 g
Protein50.6 g
Cholesterol0 mg
Sodium1198 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Cut the carrot (unpeeled) and courgette into 1cm half-moons. Place the veggies on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat then roast until tender, 25-30 minutes. TIP: Cut the veggies to size so they cook in time.


While the veggies are roasting, thinly slice the red onion. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion, stirring, until softened, 5-6 minutes. Reduce the heat to medium, then add the balsamic vinegar, water (for the onion) and the brown sugar. Mix well and cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.


While the onion is cooking, finely chop the garlic. Cut or tear the ciabatta into 2cm chunks. Place the ciabatta, garlic and a generous drizzle of olive oil on a second oven tray lined with baking paper. 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 use a sharp knife to slice through horizontally to make two thin steaks. In a medium bowl, combine the Aussie spice blend and a drizzle of olive oil. Add the chicken and toss to coat. Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the chicken until cooked through, 3-5 minutes each side (depending on thickness). Remove the pan from the heat. TIP: The chicken is cooked through when it's no longer pink inside. TIP: The spice blend will char slightly in the pan, this adds to the flavour!


In a second small bowl, combine the garlic aioli and water (for the dressing). Set aside. In a large bowl, combine the white wine vinegar and a drizzle of olive oil, then season with salt and pepper. Add the mixed salad leaves, roasted veggies and garlic croutons and gently toss to combine.


Slice the seared chicken. Divide the garlic crouton and roast veggie salad between plates. Top with the caramelised onion and chicken, then pour over any resting juices. Sprinkle over the remaining Parmesan cheese. Drizzle over the garlic aioli dressing.