Quick Double Garlicky-Honey Chicken Salad
with Charred Capsicum & Babaganoush
These garlikcy-honey chicken tenders deserve a salad that is just as tasty as they are. Stepping up to the plate today, is charred capsicum, spring onion, pepitas and babaganoush, all ready to take you on a flavour adventure!
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
capsicum
1 sprig
spring onion
1
cucumber
2 packet
chicken tenderloins
1 sachet
garlic & herb seasoning
1 packet
babaganoush
(Contains Egg; May be present: Milk, Cashew, Walnut, Almond, Macadamia. )
1 packet
spinach & rocket mix
1 packet
Golden Goddess Dressing
(Contains Sesame;)
1 packet
pepitas
(May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
Not included in your delivery
olive oil
1 tsp
honey
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Cooking Steps
• Thinly slice capsicum. Thinly slice cucumber into rounds. Thinly slice spring onion. • In a medium bowl, combine chicken tenderloins, chermoula spice blend, a pinch of salt and a drizzle of olive oil. • In a small bowl, combine babaganoush, a drizzle of olive oil, a pinch of salt and a splash of water.
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook capsicum, until tender and slightly charred, 4-5 minutes. Transfer to a large bowl and allow to cool.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken tenderloins, in batches, until browned and cooked through, 3-4 minutes each side. • Remove from heat and add the honey, turning chicken to coat.
TIP: Chicken is cooked through when it is no longer pink inside.
• To the bowl with the capsicum, add cucumber, spring onion, spinach & rocket mix and golden goddess dressing and a drizzle of vinegar. Toss to combine and season to taste. • Divide golden goddess salad between bowls. • Top with Middle Eastern glazed chicken and babaganoush. • Garnish with pepitas. Enjoy!