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CLT Salad with Chicken and Crunchy Croutons

CLT Salad with Chicken and Crunchy Croutons

with hot honey mustard dressing and edamame

4.5(4)

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Calories

:

394 kcal

Protein

:

42g protein

Total

:

10 minutes

Difficulty

:

Easy

Quick Prep

Super Quick

Calorie Smart

Family Friendly

Allergens:

Rye
Wheat
Barley
Cereals containing gluten
Mustard
Soya
Soya
Cereals containing gluten
Egg
Milk
Oats
May contain traces of allergens

A recipe conveniently customised just to your liking.

Ingredients

Serving amount

120 grams

Salad Leaves

260 grams

Diced Irish Chicken Breast

2 sachet(s)

Dried Chilli Flakes

2 unit(s)

Ciabatta

(Contains: Rye, Wheat, Barley, Cereals containing gluten May be present: Soya, Cereals containing gluten, Egg, Milk, Oats)

1 sachet(s)

Honey Mustard Dressing

(Contains: Mustard)

2 unit(s)

Tomato

80 grams

Frozen Edamame Beans

(Contains: Soya)

1 unit(s)

Cucumber

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

Nutrition Values

Energy (kJ)1647 kJ

Energy (kcal)394 kcal

Fat10.6 g

of which saturates1.5 g

Carbohydrate33.8 g

of which sugars7.5 g

Dietary Fiber5.8 g

Protein42 g

Salt4.7 g

Potassium315.8 mg

Calcium54 mg

Iron1.4 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Baking Sheet with Baking Paper

Cooking steps

Bake the Ciabatta Croutons

1

Preheat your oven to 240°C/220°C fan/gas mark 9.
Chop or tear the ciabatta into roughly 2cm chunks.
Pop onto a lined baking tray then toss with a drizzle of oil and a pinch of salt and pepper.
Bake until crispy and golden brown, 4-5 mins.

Fry the Chicken

2

Place a pan over medium-high heat with a drizzle of oil.
Once hot, fry the chicken until cooked through, 8-10 mins. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.

Prep the Rest

3

Meanwhile, trim the salad leaves, then thinly slice or tear into bite-sized pieces.
Cut the tomato into 2cm chunks.
Trim the cucumber and quarter lengthways. Chop widthways into small chunks.

Season the Veg

4

In a large bowl, mix the honey mustard dressing with the chilli flakes.
Toss the chicken, cucumber, salad leaves, edamame, tomato and croutons together with the dressing.
Season to taste with salt and pepper.
Divide between bowls and serve.

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