Spiced Double Chicken & Cos Walnut Salad
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Spiced Double Chicken & Cos Walnut Salad

Spiced Double Chicken & Cos Walnut Salad

with Dijon Hollandaise

If you think this is a normal chicken and cos lettuce salad then think again! This version is bursting with pleasant surprises like walnuts for a sweet crunch and a dijon hollandaise dressing because we can’t get enough of this punchy flavour combo. Chicken salad has now been upgraded to special level.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:
Quick Prep
Dietitian Approved
Under 650kcal
Under 30g carbs
Quick
Allergens:
Tree Nuts
Egg

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

Total Time20 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

½ head

cos lettuce

1

apple

1

cucumber

1 packet

walnuts

(Contains Tree Nuts; May be present Gluten, Peanut, Sesame, Milk, Soy. )

½ packet

Dijon mustard

1 packet

Hollandaise

(Contains Egg; )

1 sachet

All-American Spice Blend

2 packet

Chicken Drumstick Fillet

Not included in your delivery

olive oil

1 tsp

honey

sideBannerName

Nutrition Values

Energy (kJ)2504 kJ
Fat31.1 g
of which saturates5.7 g
Carbohydrate15.1 g
of which sugars12.2 g
Dietary Fibre5.2 g
Protein61.5 g
Sodium1133 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.

Utensils

Large Non-Stick Pan

Instructions

1
1

• Finely shred cos lettuce (see ingredients). Thinly slice apple into wedges. Slice cucumber into rounds. • Cut boneless chicken drumsticks into 2cm chunks. • In a large bowl, combine chicken, All-American spice blend and a drizzle of olive oil. Set aside.

2
2

• Heat a large frying pan over medium-high heat. Toast walnuts, tossing, until golden, 3-4 minutes. Transfer to a small bowl. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken in batches, tossing, until browned, 6-8 minutes. Return all chicken to the pan. • Remove pan from heat, add the honey and turn chicken to coat.

TIP: The chicken is cooked through when it's no longer pink inside.

3
3

• Meanwhile, combine dijon mustard (see ingredients), hollandaise and a drizzle of olive oil in a large bowl. Set aside. • Add cos lettuce to the dressing, along with apple and cucumber. Season with salt and pepper and toss to combine.

4
4

• Divide cucumber-cos salad between bowls. • Top with spiced chicken. Garnish with walnuts. Enjoy!