Chicken, Haloumi & Garlic Crouton Salad
with Caesar Dressing & Sesame Seeds
We're in our light and bright era, so only a salad will do. With our mixed salad leaves doing the most, you only need to sear some chicken, haloumi and toast some croutons to have a salad fit for a sunny Sunday evening.
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 packet
haloumi
(Contains Milk;)
1
cucumber
1
tomato
2 clove
garlic
1
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
1 packet
Dijon mustard
1 packet
mixed salad leaves
1 packet
caesar dressing
(Contains Egg, Milk;)
1 sachet
mixed sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
chicken breast
Not included in your delivery
olive oil
½ tbs
honey
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Cooking Steps
• To a medium bowl, add haloumi and cover with water to soak. • Thinly slice cucumber into rounds. Roughly chop tomato. Finely chop garlic. • Cut or tear ciabatta into bite-sized chunks. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large bowl, combine Dijon mustard, the honey, a drizzle of vinegar and a good drizzle of olive oil. Season and set aside.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • Cook ciabatta, tossing, until golden and slightly crispy, 5-6 minutes. • Add another drizzle of olive oil and garlic and cook, stirring, until fragrant, 1 minute. Season to taste then transfer to a bowl.
• Drain haloumi and pat dry. Cut haloumi into bite-sized chunks. • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate and cover to keep warm. • Wipe out pan and return to medium-high heat with a drizzle of olvie oil. When oil is hot, cook haloumi, tossing occasionally, until golden brown, 2-4 minutes.
• To the bowl with the dressing, add mixed salad leaves, tomato, cucumber and croutons. Toss to combine. • Divide garlic crouton salad between bowls then top with haloumi and chicken. • Drizzle over caesar dressing and sprinkle with mixed sesame seeds to serve. Enjoy!