Garlicky Chicken & Caesar-Style Salad
with Roast Veggies & Walnuts
Pop some veg in the oven, whip up a simple sauce, sear some chicken tenders with our garlic and herb seasoning and you'll have a delight of a dinner. We've swapped croutons with walnuts to keep the crunch and flavour up, and the carbs down.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
potato
1
red onion
1 packet
caesar dressing
(Contains Egg, Milk;)
1 packet
mayonnaise
(Contains Egg;)
1 sachet
garlic & herb seasoning
1 packet
chicken tenderloins
1
tomato
1 bag
mixed salad leaves
1 packet
walnuts
(Contains Walnut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan. )
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and potato into small chunks. • Slice red onion 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, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, combine caesar dressing, mayonnaise and grated Parmesan cheese (save a pinch for garnish!) in a small bowl. • Season to taste.
• When the veggies have 10 minutes remaining, combine garlic & herb seasoning and a drizzle of olive oil in a medium bowl. Add chicken tenderloins. Season, then toss chicken to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until browned and cooked through, 5-6 minutes each side (cook in batches if your pan is getting crowded).
TIP: Chicken is cooked through when it is no longer pink inside.
• Meanwhile, thinly slice tomato into wedges. • In a second medium bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add tomato and mixed salad leaves. Toss to coat.
• Divide garlicky chicken, roast veggies and salad between bowls. • Drizzle caesar-style sauce over chicken and salad. • Sprinkle walnuts and reserved Parmesan over salad to serve. Enjoy!