Garlicky Chicken & Bacon Caesar-Style Salad
with Roast Veggies & Walnuts
Pop some veg in the oven, whip up a simple sauce, sear some chicken, bacon 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.
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
Potato
1
Brown Onion
1 packet
Caesar Dressing
(Contains Egg, Milk;)
1 packet
Mayonnaise
(Contains Egg;)
1 packet
Parmesan Cheese
(Contains Milk;)
1 packet
Chicken Breast
1 sachet
garlic & herb seasoning
1
Tomato
1 packet
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
diced bacon
(May be present: Soy. )
Not included in your delivery
olive oil
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). Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl.
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. Sprinkle with diced bacon. Toss to coat.
• Divide garlicky chicken, roast veggies and bacon salad between bowls. • Drizzle caesar-style sauce over chicken and salad. • Sprinkle walnuts and reserved Parmesan over salad to serve. Enjoy!