Quick Ranch Chicken Salad
with Herby Croutons, Corn & Cheddar
Topped with perfectly seasoned chicken tenders and brought together with crisp ciabatta croutons and creamy ranch dressing, this is our kind of salad! The cheese gets nice and gooey from the seared chicken for that extra yum factor, and the sweet bursts of cherry tomato add a pop of colour and some acidity to balance the richness.
This recipe is under 650kcal per serving and under 40g carbohydrates 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 tin
sweetcorn
½
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
1 sachet
All-American spice blend
1 packet
chicken tenderloins
½ sachet
garlic & herb seasoning
1 packet
snacking tomatoes
1 packet
mixed salad leaves
1 packet
ranch dressing
(Contains Egg, Milk;)
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
olive oil
Nutritional Values
Utensils
Cooking Steps
• Drain sweetcorn. • Cut or tear bake-at-home ciabatta (see ingredients) into bite-sized chunks. • In a medium bowl, combine All-American spice blend, a drizzle of olive oil and a pinch of salt and pepper. Add chicken tenderloins, turning to coat. Set aside. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a bowl.
TIP: Cover the pan with a lid if the kernels are 'popping' out.
• In a second medium bowl, combine torn ciabatta, garlic & herb seasoning (see ingredients) and a generous drizzle of olive oil. Toss to coat. • Return frying pan to medium-high heat. Cook ciabatta until golden, 3-4 minutes. Transfer to a plate.
Little cooks: Take charge by combining the ciabatta, seasoning and olive oil!
• Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken until browned and cooked through (when no longer pink inside), 3-4 minutes each side. • Meanwhile, halve snacking tomatoes. • To the bowl with the corn, add tomatoes, mixed salad leaves, croutons and ranch dressing. Season to taste, then toss to coat.
Little cooks: Take the lead by tossing the salad!
• Divide ranch salad between bowls. • Top with chicken and herby croutons. • Sprinkle with Cheddar cheese to serve. Enjoy!