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.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
ciabatta(ContainsGluten, SoyMay be presentEgg, Sesame, Tree Nuts, Peanuts, Sulphites, Milk)
mixed salad leaves
grated Parmesan cheese(ContainsMilk)
Aussie spice blend
white wine vinegar
water (for the onion)
water (for the dressing)
Preheat the oven to 220°C/200°C fan-forced. Cut the carrot into half-moons. Cut the parsnip into small chunks. Place the carrot and parsnip on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 25-30 minutes.
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 bowl.
While the onion is cooking, finely chop the garlic. Cut or tear the ciabatta into bite-sized chunks. Add the ciabatta and garlic 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 use a sharp knife to slice through horizontally to make two thin steaks. In a large bowl, combine the Aussie spice blend and a drizzle of olive oil. Add the chicken and turn 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). Transfer to a plate to rest.
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 small bowl, combine the garlic aioli and water (for the dressing). Set aside. In a second large bowl, combine the white wine vinegar and a drizzle of olive oil, then season. Add the mixed salad leaves, roasted veggies and garlic croutons. Gently toss to combine.
Slice the seared golden chicken. Divide the garlic crouton salad between bowls. Top with the caramelised onion and chicken, then pour over any resting juices. Sprinkle over the remaining Parmesan cheese. Drizzle with the aioli dressing to serve.