Aussie Chicken & Cheesy Crouton Salad
with Ranch Dressing & Caramelised Onion
You won't believe how simple it is to make this delicious salad. From the crunchy croutons to sweet caramelised onions and tender chicken, once you’ve got this baby down, soggy supermarket salads will be a distant memory.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
carrot
1
tomato
1
brown onion
1
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
1 packet
chicken breast
1 packet
ranch dressing
(Contains Egg, Milk;)
1 bag
mixed salad leaves
1 packet
Parmesan cheese
(Contains Milk;)
1 sachet
Aussie spice blend
Not included in your delivery
1
olive oil
1 tbs
balsamic vinegar
1 tsp
brown sugar
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Thickly slice carrot into half-moons. Cut tomato into thick wedges. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 25-30 minutes.
• Meanwhile, thinly slice brown onion. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium, then add the balsamic vinegar, the brown sugar and a splash of water. Mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.
• Meanwhile, cut or tear bake-at-home ciabatta into bite-sized chunks. • Place torn ciabatta on a second lined oven tray. Drizzle with olive oil and sprinkle over 1/2 the shaved Parmesan cheese. • Toss to coat, then 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, turn to coat. • Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook chicken, until cooked through (when no longer pink inside), 3-6 minutes each side (cook in batches if your pan is getting crowded).
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• While the chicken is cooking, combine ranch dressing and a drizzle of olive oil in a second large bowl. • Add mixed salad leaves, roast veggies and cheesy croutons. Gently toss to combine. Season to taste.
• Slice Aussie chicken. • Divide cheesy crouton salad between plates. • Top with chicken, spooning over any juices from the pan. • Spoon caramelised onion over chicken. Sprinkle with remaining Parmesan to serve. Enjoy!